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Baking Powder

1 tbsp. = 14g = 0.49oz

1 tsp. = 4g= 0.14oz

Baking Soda

¼ cup = 55g

1 tsp. = 4.6g = 0.165oz

½ tsp. = 2.8g = 0.100oz

¼ tsp. = 1g = 0.07oz

⅛ tsp. = 0.7g = 0.025oz

Best Brown Sugar

¼ cup = 42g

1 tbsp. = 11g = 0.39oz

Buttermilk (substitute)

14g(1T) + 222g milk = 236g (1 cup)

Chocolate Chips

1 cup = 163g

½ cup = 84g

Cocoa Powder, natural

1/3 cup = 31g

¼ cup = 18g = 0.63oz

1 tbsp. = 6g

Corn Starch

¼ cup = 31g

1 tbsp. = 9g

1 tsp. = 3g

Corn Syrup

1 tbsp. = 21g

Egg White

1 = 36g

Golden Yellow Sugar

1 cup = 162g = 5.71oz

½ cup = 72g = 2.54oz

1/3 cup = 50g

¼ cup = 38g = 1.34oz

Milk

1 cup = 217g

¾ cup = 172g

½ cup = 117g

1/3 cup = 76g

1 tbsp. = 16g = 0.56oz

Molasses

1/3 cup = 106g

¼ cup = 76g

1 tbsp. = 20g

Oil (Canola)

½ cup = 88g

1/3 cup = 63g = 2.26oz

¼ cup = 44g

Powdered Sugar / Icing sugar

¼ cup = 30g

Salt

1 tsp. = 6g = 0.21oz

¼ tsp. = 1.9g = 0.065oz

¾ tsp. = 5.7g = 0.195oz

Sour Cream (1%)

1 cup = 229g

Sugar

1 cup = 185g = 6.53oz

¾ cup = 138g

½ cup = 93g = 3.28oz

1/3 cup = 61g

¼ cup = 48g = 1.69oz

1 tbsp. = 13g

1 tsp. = 5g

Unsalted Butter

1 cup = 226g = 8.0oz

½ cup = 113 g

1/3 cup = 76 g

¼ cup = 57 g

1 tbsp. = 14 g

Water

1 cup = 225g = 7.94oz

⅛ cup = 28.13g = 1.02oz

1 tbsp. = 15g = 0.53oz

1 tsp. = 5g = 0.18oz

Whipping Cream

½ cup = 108g

1/3 cup = 71g

Yogurt, Greek

1/3 cup = 75g

All-purpose Flour

1 cup = 140g

½ cup = 69g

1/3 cup = 49g

¼ = 37g

Bread Flour

1 cup = 135g = 4.55oz

½ cup = 66g

Cake Flour

1 cup =

Whole Wheat Flour

1 cup = 133g = 4.69oz

Wheat Bran

1 cup = 46g

1 tbsp. = 4g

Cake Flour (substitute)

18g(2T) corn starch + 129g all-purpose flour = 147g (1 cup)

Banana, mashed

1 cup = 246g

All Bran (buds)

1 cup = 80g

½ cup = 39g

Cherry Filling

1 cup = 248g

Lemon juice

1/3 cup = 70g (whole lemon)

¼ cup = 56g

1 tbsp. = 16g

1 tsp. = 5g

Lemon zest

1 tbsp. = 6g

Raisin

1 cup = 129g

½ cup = 64g = 2.26oz = 0.141 lbs

Raspberry

1 cup = 150g = 5.29oz = 0.331 lbs

Walnut

½ cup = 58g = 2.05oz = 0.128 lbs

earl grey lavender cupcake

S'mores brownie cupcake (without topping)

with topping

Ingredients
makes 2 cups enough to fill 24 cupcakes
1) 1/3 cup granulated sugar
1) ¼ cup cornstarch
1) Pinch salt
1) 1 cup milk
1) ½ cup whipping cream (35%)
2) 4 egg yolks
3) 1 tbsp. unsalted butter
3) 1 tsp. vanilla
4) 1/3 cup whipping cream (35%)

Heat (1) until almost boiling.

Whisk (2)and temp with a hot milk.

Cook, whisking constantly until mixture is smooth.

Remove from heat and whisk until very thick then whisk in (3).

Place bowl in water bath and whisk in (4).

Cover pastry cream with plastic wrap directly touching surface to prevent skin from forming.

Refrigerate up to 3 days. No freezer.