Then again, it entirely could be me. I made a white cake recipe once and it was one of the few near-Proust-ian experience I’ve had. I made it a second time and I must’ve done something wrong because it just didn’t taste right. The first time it was a delicate melt-in-your mouth consistency – I swear I thought it was baked by an angel and not myself. The second it was dry and actually had a grainy, sand-like texture in places. It’s hard to explain, but it certainly wasn’t melt-in-your mouth. I have a feeling I didn’t mix things right somehow. So CB and Marthe, maybe that’s why my cupcakes were a bit dry.

Steph,
You need to start baking. I insult my taste buds every time I eat something that I didn’t bake myself. Of course there are small bakeries out there that put what I do to shame. I know it can be a daunting task, just look at my browned butter experience. But it is sooooo worth it. And hey, eating good baked goods is high on my list of reasons why life is worth living.