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