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