Wednesday, September 2, 2009

Today's Lesson: Self-rising Flour


It must have been the cupcakes! After getting out first win of the season (a forfeit by the other team), I promised my softball team cupcakes to celebrate. The sight of cupcakes must have motivated my team because we got our first REAL win of the season last week. We are on a roll, two wins in a row!

Let me tell you about the cupcakes I made. I found a recipe for peanut butter and banana cupcakes. The recipe asked for 2 cups self-rising flour. I have to admit that I had never heard of self-rising flour before. I assumed that all flour was self-rising. I used my normal all-purpose flour.

Well, the cupcakes turned out very dense and they didn't rise much. I frosted them with milk chocolate frosting. Even though I thought they tasted great I worried that no one would like my cupcakes because of how heavy they were. I was wrong (thank goodness). Everyone loved the cupcakes so much that I've been requested to bring treats again to our last softball game.

But there is a lesson to be learned here: how to make self-rising flour. For each cup of all-purpose flour, add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

No comments:

LinkWithin

Related Posts with Thumbnails