I’m thinking of trying the Orange Glow Chiffon Cupcakes in Rose’s Heavenly Cakes this weekend. The recipes calls for either bleached AP flour or cake flour. What would the difference be using the two different flours, and which gives the best result? My intuition sort of tells me that the higher gluten content of bleached AP flour might help the chiffon cupcakes rise higher since they don’t have the support of a tube pan.
Also, do these cupcakes come out of the pan cleanly and easily? I don’t have the silicone muffin pans, just regular metal ones. I’d like them to come out in one piece and look neat enough on the sides that I won’t need to put them in cupcake liners. My plan is to stack them in cellophane goodie bags and give them away. So it’s important that it looks presentable naked.