Vanilla CupcakesTara Donne
The recipe that started it all. After five thousand or so failed attempts to produce a vegan, gluten-free cupcake in my slanted, 6‑foot-by-5‑inch kitchen in Brooklyn—with an oven that flared to broil at whim and had long since lost its temperature dial—I had to tape a picture of a cupcake on the fridge to remember what a cupcake should look like. When I finally hit the right formula, though, I knew it immediately. The cake was delicate and golden, tasting subtly of vanilla with a faint hint of lemon. Now, when I see rows of these beauties on the speed rack at the bakery awaiting frosting, it's hard not to slip into nostalgic reverie.
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