Author Archives: helenspencerpantazis

This is Magnolia Bakery’s cupcake recipe. It uses self-rising flour, which I like because you can scale the recipe up or down easily without messing with the leavening. It’s a straightforward recipe and bakes up perfect every time. This buttercream is a standard recipe, great for cakes or cookies too. Just make sure you beatContinue reading “Yellow Cupcakes with American Buttercream”

A long, long time ago, I was looking for the perfect Pound Cake: tender, dense but not heavy, moist but not gooey. I work-shopped it and found what I consider the best. It is from Lee Bailey’s Country Desserts, a beautiful cookbook, but this is maybe the only recipe I use regularly from it. ItContinue reading “Sour Cream Pound Cake”