Website: The New York Times


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24th October 2020


I used this recipe, halving the frosting, to make 12 large and 2 small cupcakes. It was exactly enough frosting (no left overs) for a piped swirl atop each. I baked the cupcakes the day before and though the flavor improved overnight I did add a vanilla/milk soak before frosting (otherwise they were a bit flat) - this kept them moist and added good flavor.

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