Slightly adapted from
Martha StewartI wasn’t thrilled with the appearance of the cupcake by itself, it was completely flat on the top. Luckily, the taste and moist texture more than made up for it and the frosting covered up any lackluster looks I was worried about.
The cupcakes can be made up to one month in advance and frozen. Defrost for a couple of hours at room temperature prior to frosting.