cupcakes and champagne?
Um... YES. duh! Commenters suggested it for weddings or engagements parties. (files away that idea...)
it called for 2 cups of self-rising flour (for a dozen cupcakes- really 16). I consulted King Arthur to see how to make my own self-rising flour, since I just buy all-purpose. It said 1.5teaspoons of baking powder (and some amount of salt that I can't remember- the saltiness was fine) per1 cup of flour. So, 1T powder with 2cups flour. I tried very very hard not to overbeat, which is important when working with baking powder, but the cupcakes came out extremely dense... fine for a fibrous, healthy muffin, but not so much for a sweet and delicate cupcake. I feel that there was simply way too much powder, even with the assumption that I over beat. I've been trying to look around at other flour-to-powder ratios, but it seems normal. And now I can't remember which vanilla cupcake recipe I prefer! Oy.
I also frosted a few cupcakes with chocolate icing, to accomodate the tastes of the ladies who'll be eating them- I think the two specials (birthday girl and recent graduate girl) prefer chocolate to vanilla. I think technically I might be a special too (I'll explain later), but I got to lick the bowl after making the vanilla frosting :)