In my cake off season, I like to give new scratch recipes a try. I just realized that I have had this one tucked away in a binder since it was printed in 2006 and I wanted to give it a try with a few others I've picked out.
I just have a few questions about this recipe.
1. Does the cake stay moist for a couple of days? How about if it's baked into cupcakes (I need something that's going to hold up for at least two days)?
2. How much batter are you using in each cupcake? I have a 3 tbs scoop which is what I usually use for cupcakes but some recipes rise more than others.
3. The recipe just says "flour" which I assume to be AP flour. Do you usually use AP or cake flour?
Thanks in advance.