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
1/3 cup = 48g
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
¼ cup = 76g
1 tbsp. = 23g
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 = 153g = 5.40oz
½ cup = 93g = 3.28oz
1/3 cup = 69g
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
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 |
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makes 2 cups enough to fill 24 cupcakes
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1) 1/3 cup
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granulated sugar
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1) ¼ cup
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cornstarch
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1) Pinch
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salt
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1) 1 cup
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milk
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1) ½ cup
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whipping cream (35%)
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2) 4
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egg yolks
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3) 1 tbsp.
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unsalted butter
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3) 1 tsp.
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vanilla
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4) 1/3 cup
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whipping cream (35%)
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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.
