The Baker's Hotline

February 29, 2016 at 4:29pm

Rebecca, you can certainly use cake flour in this recipe for a bit of a lighter texture. Use 2 cups of cake flour and replace the cornstarch with 2 additional tablespoons of cake flour as it is a less absorbent flour than all purpose. We have come up cupcake-version of this recipe that you may want to check out for baking times and temperatures! Happy baking! Kye@KAF
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