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Kwai

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Reviewed Carrot Cupcakes with Cream Cheese Frosting

May 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I want to share the substitutions that worked for me that gave a soft and delicious cupcake taste instead of a dense muffin texture in most of the reviews that used whole wheat flour substitution: the 3/4 cup whole-wheat pastry flour was substituted with "White Lily" soft winter-wheat all-purpose flour (this flour has a low protein content and th"

Reviewed Carrot Cupcakes with Cream Cheese Frosting

May 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I substituted the 3/4 cup whole-wheat pastry flour with "White Lily" soft winter-wheat all-purpose flour which has a low protein content and therefore will give lighter baked cakes. I also substituted the 1/2 cup all-purpose flour with white whole wheat flour. The cupcakes turned soft and delicious like a cupcake and not at all like a dense muf"

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