Dear Food Hotline,
Thank you so much for your advice on my non-springy - not sure if they
are done vegan chocolate cupcake emergency. I took your advice and cut
one open (after it cooled). It did finish cooking just as you said.
Just to be sure I stuffed the whole thing in my mouth and it was
fabulous. I'm going to send them to friends of mine who just had a baby
so they can enjoy a chocolatey sugar fix during their 3am feedings.
Actually the real problem was with my oven which is old and sad. When I
cooked the second batch for 18 min. instead of 12 they came out
perfect. I used to call my mother during these kitchen emergencies but
she doesn't pick up anymore because she's dead and has been for over 5
years now. It took me a long time to get over not having her there in
the kitchen with me but now I have you.
Yours Truly,
The not under or over cooked vegan chocolate cupcake master
vegan chocolate cupcakes, March 2006
2 comments:
Jenny,
This isn't really a comment but, how do I make my own self-rising flour? It seems silly to buy something I'll only use once.
Hi Darby, sorry for the delayed reply! Here's a recipe for it that I've used once or twice:
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
and then I saw this one online, notice that the ratio of salt is quite different:
1 cup all-purpose flour
1 1/4 teaspoon baking powder
a pinch of salt.
The salt is usually high in recipes for self-rising flour, so if the recipe you're using it for calls for salt, you may want to reduce the amount in your self-rising mixture. Hope that helps!
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