I used a recipe from Martha Stewart's Cupcakes called Banana-Pecan Cupcakes. Since I used cake flour, I expected the cupcakes to be light and fluffy. However, they were reminiscent of bread. The flavor of the pecans was fantastic, so I used those to spice up their appearance. When I attempted Martha's Caramel Buttercream recipe, I messed up the meringue and had to do it another way. The frosting turned out very sweet and tasty, and I'm proud to say there is absolutely no confectioners sugar in it! Overall, the recipe was pretty complicated and time consuming for a cupcake with decent flavor. I'll definitely have to mess with this recipe until I find the perfect one.