Chef Mary’s Tip About Cocoa Powder<\/strong><\/p>\nCocoa powder is available in two forms, non-alkalized (or natural) and alkalized (or Dutch process).<\/p>\n
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Non-Alkalized, aka Natural Cocoa is untreated cocoa powder that has a more acidic taste. If baking soda is called for in a recipe, use natural cocoa powder as the recipe relies on the acidity of natural cocoa powder to react with baking soda in order to leaven (expansion or rising of the batter).<\/p>\n
Alkalized, aka Dutch Process is cocoa treated with an alkali to neutralize its acids. It does not react with baking soda alone. Dutch process cocoa is darker than natural cocoa, but has a mellower flavor.<\/p>\n
Recipes should specify natural or Dutch process cocoa. The two cocoa powders are not interchangeable in batter-based desserts. For these delicious cupcakes we used Hershey’s natural, non-alkalized cocoa powder.<\/p>\n
The Crumb<\/strong><\/p>\nCheck out the amazing crumb, aka the interior of the cupcakes.<\/p>\n
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We really minimize our sweets and sugar intake. But for those times of celebration or when we just need a cupcake, these will be our go-to cupcakes. We hope you enjoy them as much as we do!<\/p>\n
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