..recipes for baked goods like cakes, cupcakes, etc? For that matter, what about using thinned-out yogurt (with a bit of extra sugar to offset the sourness) instead of milk?
There's a recipe for chocolate cupcakes I'm thinking of making. It wants 1 cup of milk, but no one in the house uses milk. Can anyone make an educated guess about the effects of substituting water for milk?
I'm guessing that one purpose the milk serves is that it provides a bit of acidity for the baking soda (as well as baking powder) that the recipe uses.
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