Let's find out.
Recall in my last post that I took out the rather awkward amount of 3/8ths a teaspoon of baking powder; the cupcakes, although actually distinguishable as cupcakes for the first time, ended up ever-so-slightly cratering as they cooled. This meant that they still had risen too quickly in the oven (indeed, they had looked a little bloated when I first pulled them out of the oven) meaning that I still had used too much baking powder.
This time, I decided to reduce the recipe by a more normal amount -- that is, half a teaspoon. Since the original recipe called for 1.5 teaspoons of baking powder, I simply reduced it to just 1 teaspoon:
- 1 cup all-purpose flour
- a "scant" 3/4 cup sugar
- 1 teaspoon of baking powder
- a pinch of salt
- 3 tablespoons unsalted butter
- 1/2 cup whole milk
- 1 egg
- 1/4 tspn vanilla extract
Batch #1 with 3/8 teaspoon reduction
But what about the flavor?
These cupcakes were definitely a pale yellow, with a sticky top that did NOT spring back when touched.
Hm. I smell an experiment relating to temperature soon.
But I'm close. SO close.