Flour Help
I'm going to be baking some cupcakes for my Mum tomorrow, as she's returning home from a week spent helping out my grandparents.
Unfortunately I've just done a check of our cupboards and while I have a lot of self raising flour available, I don't have very much plain (all purpose) flour left at all (been baking too much!). I was wondering whether substituting the plain specified in the recipes for the self raising would be okay? Would I still need to use some aditional raising agent (I have baking powder and baking soda) with the flour to get the rise required?
If it helps, the recipes I'm looking at using have the following:
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
and
2 cups flour
1-1/2 teaspoons baking soda
For now, have a pic of very yummy chocolate oaty biscuits, clicking on the pic will take you to a post about them:
Unfortunately I've just done a check of our cupboards and while I have a lot of self raising flour available, I don't have very much plain (all purpose) flour left at all (been baking too much!). I was wondering whether substituting the plain specified in the recipes for the self raising would be okay? Would I still need to use some aditional raising agent (I have baking powder and baking soda) with the flour to get the rise required?
If it helps, the recipes I'm looking at using have the following:
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
and
2 cups flour
1-1/2 teaspoons baking soda
For now, have a pic of very yummy chocolate oaty biscuits, clicking on the pic will take you to a post about them: