Not exact matches
1 and 1/2 cups (190 grams) all - purpose flour (spooned and
levelled) 1
teaspoon baking powder 1/4
teaspoon baking soda 1
teaspoon ground cinnamon 1/4
teaspoon ground ginger 1/4
teaspoon ground nutmeg ⅛
teaspoon ground cloves 1/2
teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1
teaspoon vanilla
For the Topping: 1 cup all - purpose flour (spooned and
leveled) 3 tablespoons plus 1
teaspoon sugar 1
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 3 tablespoons unsalted butter, cold, cut into 1 / 2 - inch cubes 2/3 cup low - fat buttermilk
Ingredients 2 cups all - purpose flour (spooned and
leveled) 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon pumpkin - pie spice 1/4
teaspoon salt 1/2 cup (1 stick) unsalted butter, rom temperature 1 cup sugar 1 large egg 1 can (15 ounces) pure pumpkin purée 4 ounces semisweet chocolate, chopped method 1.
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and
leveled) 1 1/2
teaspoons baking powder 1/2
teaspoon salt 1/2 cup milk 1
teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1
teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and
leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon
baking powder 1
teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1
teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4
teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons
powdered sugar
Banana Cupcakes Makes 12 1 1/2 cups all - purpose flour (spooned and
leveled) 3/4 cup sugar 1
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1/2 cup (1 stick) unsalted butter, melted 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional) 2 large eggs 1/2
teaspoon pure vanilla extract
Chocolate Cake 1 1/2 cups all - purpose flour,
leveled 1 cup sugar 3 tablespoons unsweetened cocoa
powder 1
teaspoon baking soda 1/2
teaspoon coarse salt 6 tablespoons vegetable oil 1
teaspoon pure vanilla extract 1 tablespoon white vinegar 1 cup cold water
So, it sounds like based on what you're saying, that a more accurate leavener
level would be 1 1/2
teaspoons baking powder for this recipe, or, 1/4 to 1/2
teaspoon baking soda.
Yield: 12 servings Ingredients: 2 cups (260g) unsalted shelled pistachios 2 and 1/3 cups (250g) sifted cake flour (spoon &
leveled) * 2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon salt 3/4 cup (1.5 sticks; 170g) unsalted butter, softened... Continue Reading →
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan 1/4 cup unsweetened cocoa
powder, plus more for pan 3/4 cup all - purpose flour, (spooned and
leveled) 1
teaspoon ground ginger 1
teaspoon pumpkin - pie spice 1/2
teaspoon baking soda 1/2 cup packed dark brown sugar 1/4 cup unsulfured molasses 1 large egg 1/4 cup sour cream 1/2 cup semisweet chocolate chips Confectioners» sugar, for dusting (optional)
This is the
level I used for my perfectly - domed banana bread, adjusted for this volume of batter, or b) simply dialing back the
baking powder to two
teaspoons instead of a tablespoon, and leaving the
baking soda
level as is.