An ode to #Recipies where amounts of ingredients are expressed by weight…
If you’re a professional or a baking nerd, it’s what makes the most sense, because flour (especially) and other ingredients can take up more or less space in a cup depending on how much people cram in, cups can be bigger or smaller, and slight differences do make a difference to how the baking turns out.
But to ordinary people who don’t own a kitchen scale (last time I owned a kitchen scale it was a cheap digital one and it tended to be innacurate and didn’t work half the time) It means I’m trying to google the conversion while baking with a four year old, trying to work out which cup measurement equates more closely to the weight.
When you’re a confident baker you also get used to changing one or two things, but the more you change, the more you risk the recipe not working out. In this case, I needed the cupcakes to be egg free, ran out of white sugar and used brown, swapped out the rose flavouring for rose petal tea, and tried to double the recipe.
Here’s the result. Goodbye to at least $6 of ingredients and an hour of my time. At least miss 4 got to do an activity with her mum. My neighbour’s chickens will be happy.
#baking #Food #Cupcake #fail