We're sorry to hear that your cupcakes didn't turn out as expected, Antoinette. This recipe calls for you to alternately fold in the flour and butter in small increments to ensure that they are well incorporated without the batter becoming overmixed, which will oftentimes make for a dense end product. This recipe is for tender vanilla pound cakes, which we note in the headnotes of the recipe. The technique for the topping is a bit different in the blog article than in the recipe, as the recipe has recently been updated — we'll let our blog team know, thank you for bringing this to our attention! 

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