![]() ![]() These cupcakes come together really easily. ![]() By being ‘gentle’ with the flour, you’re going to prevent too much gluten from forming (which is great for things like bread, but we don’t want TOO MUCH gluten in a cake!). This recipe uses an electric mixer at first, but when it comes to folding in the dry ingredients at the end, you want to use your hands. It also reacts with the baking soda in this recipe, helping to leaven the batter.Īnother factor is the mixing method. Buttermilk helps to break down the protein in the flour, resulting in a fluffier cake. Butter adds flavour, and substituting some of it with oil really amps up the softeness! Because oil is liquid at room temperature, this resuls in a super moist cupcake.
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