Should i use cake flour for cupcakes

Reason: Really good biscuits require soft wheat flour. Soft wheat has a lower protein level than other wheat types, creating less gluten and a more tender baked good. Cake flour offers that low protein your biscuits need. Recipe: Cheddar-Onion Biscuits.

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And is there a good substitute if you don't have any? All featured products are curated independently by our editors. Gluten is what makes bread dough tough, but toughness is not a desirable quality when making cupcakes. The high amounts of sugar and butter or oil in cake batter is what helps to break down the gluten.

Made with soft, finely milled wheat and blended with cornstarch, cake flour has the lowest protein content of all wheat flours -- around 7 percent -- and is a natural choice for cakes. All purpose flour falls right between cake flour and bread flour with a medium protein content, meaning it's suitable for many types of baked goods.

Bread flour, with its high protein content, isn't suitable for cupcakes. Recipes that specifically call for cake flour have a proven formula and should be respected. Substituting whole wheat flour in cupcakes results in a denser cake and should replace no more than half of the white flour in your recipe. Increase your baking powder by half if substituting with whole wheat flour, and add a bit more liquid if necessary.

When measuring flour for your cupcakes, spoon the flour into your measuring cup and avoid packing it down. Use a knife or spatula to level off the excess. If storing flour in the refrigerator or freezer, bring it to room temperature first before using it.