Walnut Cupcakes with Maple Frosting Recipe
Unlike their full-fat cousins, which get their softness from oil and butter, light cakes rely less on fat and more on sugar
and liquids. More sugar minimizes the development of gluten proteins (the primary source of toughness in cakes), but it can
also cause excess browning, especially if dairy products are present. Pull the cake from the oven when a wooden pick inserted
in the center comes out with moist crumbs still clinging to it.
View Recipe: Walnut Cupcakes with Maple Frosting