Good news, we found a yummy vanilla one.
Bad news, we failed chemistry when making chocolate ones.
Imagine; 3 friends merrily baking away..
all the ingredients bought, organized, measured, mixed
Cocoa powder added (we are not doing boxed cakes here people)
The delicious chocolate scent filling the house.
We are bakers!
We are making cupcakes!
We rock!
Then, proudly opening the oven door to encounter this.
oh mannot good
What happened???
Well, near as I can figure we have the baking soda/baking powder/cocoa mixture wrong for the cups we were using. Nestle cocoa powder is natural, not dutch-processed. And those are two very different things. Natural powder is an acid and that reacts with baking soda to create LEAVENING (refer to above picture).
Well, near as I can figure we have the baking soda/baking powder/cocoa mixture wrong for the cups we were using. Nestle cocoa powder is natural, not dutch-processed. And those are two very different things. Natural powder is an acid and that reacts with baking soda to create LEAVENING (refer to above picture).
So today, I am going to go into the kitchen again and try these 1 more time, paying close and strict attention to exact measurements.
Who knew that chemistry class I got a C in would come back and bite me like this?
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