Have you ever been in the middle of baking something and you get half way through and realize you don't have one of the ingredients? This has happend to me quite a few times! I find myself on google trying to find someone who has posted something that can work as a substitution. Here are some of the substitution's I have found. This list hasn't failed me yet! I haven't tried out all of them but like I said, it hasn't failed me!
this list is courtesy of iheartcuppycakes
almond meal or almond flour- Almond flour and meal are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds. I use my food processor and pulsate a couple times. Be careful not to go too far or you’ll get almond butter!
allspice- 2 parts ground cinnamon and 1 part ground cloves
baking powder, 1/3 cup- 1/4 cup cream of tartar + 2 tbsp baking soda
- 1/4 cup cream of tartar + 2 tbsp baking soda + 1 tbsp cornstarch (optional)
cocoa powder, dutch-process**; 3 tbsp- 3 tablespoons natural cocoa powder and 1/8 teaspoon baking soda
cocoa powder, natural unsweetened **; 3 tbsp- Substituting dutch-process cocoa for unsweetened cocoa by leaving out any baking soda called for in the recipe
- 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar
corn syrup, dark; 1 cup- 3/4 cup light corn syrup+1/4 cup light molasses
corn syrup, light; 1 cup- 1 cup dark corn syrup
- 1 cuptreacle
- 1 cup liquid glucose
- 1 cup honey
- 1 cup granulated white sugar (increase the liquid in the recipe by 1/4 cup)
cream of tartar; 1/2 tsp- 1/2 teaspoon white vinegar or lemon juice
flour, cake; 1 cup- 1 cup minus 2 tbsp all purpose flour
- 3/4 cup all purpose flour plus 2 tbsp cornstarch
- http://www.recipezaar.com/87689
flour, self-rising; 1 cup- 1 cup AP flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt
kirsch*; 1 cup
- 1 cup syrup or juices from cherries, raspberries, boysenberries, currants, or cider
marshmallow creme; 1 cup- 16 large or 160 miniature marshmallows plus 2 teaspoons light corn syrup. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.
milk, buttermilk; 1 cup- 1 cup minus 1 tbsp milk + 1 tbsp lemon juice (or white vinegar) and let stand 5 minutes
- 1/2 cup plain yogurt plus 1/2 cup milk
milk, evaporated; 1 cup- 1 cup half & half (10-12% butterfat)
- 1 cup light or table cream (20% butterfat)
- 1 cup (240 ml) light (30% butterfat) or heavy whipping cream (35% butterfat)
milk, sweetened condensed; 1 cup- 1 cup instant nonfat dry milk+2/3 cup granulated white sugar+1/2 cup boiling water+3 tablespoons melted unsalted butter (process in blender or food processor until smooth)
milk, whole; 1 cup- 1/2 cup evaporated milk plus 1/2 cup water
- 1 cup fat free skim milk plus 2 teaspoons melted butter
pumpkin pie spice; 1 tsp- 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground cloves + 1/8 tsp ground nutmeg
sugar, brown, dark; 1 cup- 1 cup raw sugar
- 1 cup white granulated sugar
- 1 cup white granulated sugar+1/4 cup unsulfured light molasses
sugar, brown, light; 1 cup- 1/2 cup dark brown sugar+1/2 cup white granulated sugar
sugar, powdered (confectioner’s); 1 cup
- 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade
sugar, superfine- Superfine sugar is simply sugar that has been ground more finely than regular granulated sugar. I use my coffee grinder and pulsate a couple times so that its finer than granulated but coarser than powder sugar.
vanilla bean; 1 bean- 2 to 3 teaspoons pure vanilla extract
iheartcuppycake also provided this link, so hopfully it will help as well!
More Substitutions
*This weekend, I was asked about how to cool things if you don't have a cooling rack! After researching this, I found two answers that appeared often. They were newspaper or an oven rack!!
