Okay, my mom and I made the recipe today (yes, as cupcakes as well), but she still uses Swan's Down, so we had a Cake Flour showdown. The contenders: KAF Unbleached Flour Blend KAF Queen Guinevere Cake Flour Swan's Down Cake Flour The setup: The ingredients were all divided into thirds and mixed individually keep everything as equal as possible. The results: 18 cupcakes were produced, 6 of each type. Out of the oven and cooled for 10 minutes was the first test. Up first was Queen G. She made, as expected, a finer but drier crumb cupcake. Nicely dense and gave your teeth something to sink into (this was my favorite of the 3). The SD and KAF UB came out about even in the crumb test and were about the same as far as density. However, the KAF UB produced a moister cake. The second check was approximately 4 hours later. It was a unanimous decision that the Queen rules. The texture and moistness had not suffered or changed much at all. The SD and KAF UB both appeared to be a bit drier than they were earlier (well duh), but the SD to the point that no one even bothered to finish that cupcake. Well, all I can say is, it was a good day to win. :-) Wow! That's a lot of cake! Thank so much for sharing this with us. Our test kitchen runs tests like this often, but it's not often we get to see the results from one of our customers. I feel bad about the poor unfinished cupcake, but I'm so glad the rest of the results were good. Thanks Mike! ~ MaryJane

• Reply