All purpose flour vs. Cake flour?

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...

Cake Flour Vs All Purpose

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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.

Cake flour. Cupcakes with all purpose flour will taste like sweet bread.

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RE:

All purpose flour vs. Cake flour?

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 you use cake flour instead of AP flour your cup cakes will be lighter and better than with AP flour. switching the two wont affect the taste just the texture. Cake flour is better for cupcakes as long as its not over mixed. But you can use either one.

cake flour has different additives so is better . smoother texture. won't rise like bread or all purpose, use the same amount.

its the way the cupcake will turn out. plus cake flour i believe is more expensive. definitely taste and texture are factors

can I make biscuits with the cake flour??