Using natural cocoa in place of dutch process in chocolate cupcake recipe with vinegar?
I'm getting ready to bake some chocolate filled cupcakes this afternoon, and I'm getting some of the ingredients ready this AM. I am using natural cocoa not dutch processed.
As suggested in this prior pickle question (http://www.food52.com/foodpickle...), I am increasing the baking soda by 50%, but the recipe also calls for white vinegar.
Should I leave out the vinegar all together because the natural cocoa is more acidy on it's own? Thank you for any advice!!!!
PS. here is the recipe I am following at America's Test Kitchen
http://www.americastestkitchen.com/recipes/detail.php?docid=23637&extcode=M00RSCA00
Recommended by Food52
4 Comments
To answer your question, I heard that "natural" keeps the benefits and taste of chocolate as true as possible, and the alkali removes that. I also don't like that extra bit of processing.
I don't bake desserts and cakes very often, I'm more of a low sugar healthier muffin/quickbread baker..so I'm still learning! I'll do some more research!!! But for the amount of baking I do, I'd never use both kinds, so I just keep natural on hand!!!
I use natural cocoa for most applications, but in cakes, dutched or ultra dutched cocoa has a wonderful, rich flavor and makes a dark cake with a soft crumb.