Cupcake... officially a grown-up food... the perfect compromise -- decadent enough to satisfy, small enough to minimize the regret. (Jennifer Biggs Memphis Commercial Appeal 2005-04-13)
About the Author
Julie Hasson is a master baker and has worked as a pastry chef, caterer and recipe developer. Her articles and recipes have appeared in Cooking Light, Bon Appetit and Vegetarian Times magazines. She lives in Los Angeles, California.