My wife said to use cake flour for her birthday cupcakes, but I only had all-purpose.

I thought it wouldn't matter much, so I just used the all-purpose and they came out really dense and tough. After reading online, I guess the lower protein in cake flour really does make a difference for a soft crumb. Has anyone tried adding cornstarch to all-purpose as a substitute and did it work?

3 comments

3 Comments

williammiller22d ago

Wait, you just used the all-purpose flour without telling her? For her own birthday cupcakes? That takes a level of bravery I don't have. The cornstarch trick can work in a pinch, you replace a couple tablespoons of flour in each cup with it. It never comes out exactly the same as real cake flour though, in my experience. You might be better off just running to the store next time.

west.henry21d ago

It's just flour. The cupcakes still get baked and eaten. People act like using the wrong bag is a crime. She probably wouldn't have noticed a difference anyway. Running to the store seems like a lot of work for a small detail. Not every baking project needs to be perfect.

mark36119d ago

Man, I feel this in my soul...