This week's Dining In/Dining Out section of the New York Times offers plenty for us cupcake lovers. There's Nigella Lawson's molten chocolate "babycakes", Julia Moskin's review of a bunch of new kitchen equipment for baking cupcakes (and other confections), and Catherine Saint Louis' article about gluten-free baking for those with celiac disease (including cake recipes that could easily be adapted to cupcakes instead).
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