If I make cupcakes with all purpose flour, how will they differ if I use cake flour instead? Taste? Texture? Which is better for cupcakes?
Thanks! :)
If I substitute cake flour for all purpose, do i use the same amount? THANKS! :)
eenie meanie
Favorite Answer
The difference between AP and Cake flour in simple terns is starch and protein.
Cake flour has a higher starch content with a lower protein content (around 6%) whereas AP Flour has a lower starch content and higher protein content (around 10-12%). Bread Flour has even higher protein content.
I would use cake flour for cupcakes, cakes and even some cookies. It gives a fluffy, light texture with a fine crumb. There isn't a difference in taste but since there is less protein (which contains the amino acids that are the building blocks of gluten) you don't need to concern yourself with overmixing as you would need to *severely* overmix your batter to truely change the texture.
Someone else gave you the correct ratio of 1 cup of AP to 1cup+2T of Cake Flour.
--As a side note it is a fun experiment to line up a sample of bread, ap, and cake flour in seperate containers and note the differences. Cake flour will form to your hand whereas bread flour won't...
Anonymous
Cake Flour Vs All Purpose
Twila
1
Jess4352
Cake flour is made from winter wheat that is harvested in the spring; all purpose is made from standard wheat. Cakes made with cake flour will be fluffier and finer - you need to use 1 cup + 2 Tbs. of cake flour for each 1 cup of all-purpose.
Since you're making cupcakes, which by nature are going to fluffier than if made in a cake pan, I'd stick with the all-purpose. Otherwise you're likely to end up with a cupcake that's way too fluffy and delicate to hold its shape.
On the point of flavor, they really don't taste particularly different; it's primarily a texture thing.
Anonymous
Cake flour. Cupcakes with all purpose flour will taste like sweet bread.