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Troubleshooting: Spelt flour cupcakes


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Troubleshooting: Spelt flour cupcakes

grubn | Oct 8, 2006 07:45 PM

I'm trying to make some chocolate cupcakes for a friend who is allergic to wheat and dairy.

The problem:
They completely fell in the middle and they are really dense. They just aren't very pretty.

The recipe:
I adapted a vegan chocolate cake I have made before. The original recipe called for vegetable oil and AP flour. So this time I used soy margarine and spelt flour. I doubled the amount of baking soda from the original recipe. Like a lot of vegan cake recipes, it uses cider vinegar added at the end to react with the baking soda to create loft.

The questions:
1. Are there any particular tricks to using spelt flour to achieve a nicer crumb?
2. What can I do to prevent the middles from falling without increasing the baking soda?
3. Was there a problem using soy margarine instead of veg oil? Would this have contributed to the problem?

On a positive note, they actually taste pretty good, and the well in the middle of each cupcake will hold lots of super-yummy frosting.


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