I can't seem to ever be satisfied with any cupcake recipe. I wish I had the perfect chocolate and vanilla recipe that I could use to expand but I feel I am getting further away from that dream.
I want a airy, fluffy cupcake from scratch. I hate HATE using cake mixes because no matter how I doctor em up, I still taste and smell all those chemicals.
Most of the flour I use is all purpose flour but lately, my cupcakes come out compacted and chewy. The taste is great but its not a cupcake texture.
I have tried a few recipes using cake flour and found that they turn out too crumby.
Have any of yall tried using half APF and half Cake Flour? What is the outcome?
Some recipes require the use of cake flour.
Some recipes require the use of all purpose flour.
It depends on what else the recipe contains, and how you mix it.
There is no such thing as a general flour rule of thumb. READ THE RECIPE. That's how you know what to use.