I'm still confused on which KAF flour to use since I don't make many baked goods. This seems like the perfect recipe to try something other than AP. Given that, which should I try?? I have: Pastry, (which I got to make my own "pastry flour blend") Queen Quinevere, Cake Flour Blend, and Self Rising. I would love to make batches with each and compare, but I'm not physically able to do that much/ nor do I need that many cupcakes. Any suggestion/comparison would be greatly appreciated. Do you have any others for baked goods that I missed? I'm assuming that most of the others lend themselves to bread. ie. Italian, European, Clear etc.. (I do have most if not all of those also.) Thanks, Suzanne

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