How to Make Cake Flour – Learn how to make your own cake flour at home. An easy two-ingredient substitute.
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Have you ever started to make a cake, muffins, or another baked good only to find that recipe calls for a specialty flour like cake flour? I have. Plenty of times. It is a flour that I hardly ever keep it on hand.
Thankfully, you can make your own with ingredients that you most likely do always have on hand!
What is Cake Flour?
Cake flour is a light flour made of soft wheat flour that has been chlorinated to produce a flour with about 6-8% protein content and a beautiful texture.
Why Do You Use Cake Flour Instead of Regular All-Purpose Flour?
Since cake flour has such a low protein content, it produces less gluten when used in recipes. Therefore, it is primarily used in baking recipes for cakes, cookies, and muffins when a soft texture and light, airy result is desired. It is perfect for using when baking white cakes or cupcakes as well as tea cakes.
What Two Ingredients Do You Need to Make Cake Flour?
You only need two ingredients that you probably keep on hand: cornstarch and all-purpose flour.
For every cup of cake flour called for in a recipe, measure one cup of all-purpose flour, remove 2 tablespoons of the flour and then add the flour to a mixing bowl. Add in 2 tablespoons of cornstarch and whisk well to combine.
Voila! Problem solved.
Do You Have to Use Cake Flour in Recipes?
No, you absolutely do not. If you are using a low protein flour, such as White Lily, then these flours are considered great for baking. The low protein content of the flour makes the a great general use flour, but also a perfect flour for baking.
If you are using a higher protein flour, I would consider using this recipe to lighten the protein content of the flour so that you have a light, airy cake and moist muffins!
Here’s how you make it.
You may also want to check out how to make your own self-rising flour substitute. It’s pretty life changing if you ask me.