"Beth" > wrote in message
. com...
>
> "Vox Humana" > wrote in message
> . ..
>>
>> "Beth" > wrote in message
>> . com...
>>>
>>> "Reg" > wrote in message
>>> m...
>>>> Beth wrote:
>>>>
>>>>> Hello,
>>>>> I don't usually post here but I'm hoping someone can help. I
>>>>> have a recipe for chocolate, cream cheese filled cupcakes and I forgot
>>>>> to buy the vinegar needed! It only calls for a table spoon of
>>>>> vinegar. I'm not usually one to bake from scratch, but I do from time
>>>>> to time. This recipe is completely from scratch. How necessary is the
>>>>> vinegar? What is it's purpose and is there something I could
>>>>> substitute? Thanks!
>>>>
>>>> Sounds like it's there to increase the acidity. You could also
>>>> try lemon juice.
>>>>
>>>> In any case, if it's only one T I think you're safe
>>>> leaving it out.
>>>>
>>
>> If the leavening agent in your recipe is baking soda, then you probably
>> need the vinegar. Decreasing the pH will reducing browning and increase
>> tenderness, but I bet that it is there to react with the baking soda. If
>> the leavening agent is baking powder only, then you will probably be OK.
>>It is baking powder. Whew! Thanks!
>
>
Question...If it hadn't been baking powder for my recipe, but instead it had
been baking soda, could I have changed the baking soda for baking powder and
just not worried about the vinegar? What's the difference? Thanks! I love
the quick response to comments I'm learning something here!
Beth