Hi all,
I’m planning on making Ann Reardon’s Red Velvet Cupcake recipe next month and sharing the cupcakes with some friends, two of which are vegetarian. I’m not vegetarian myself, otherwise I’d probably know the answer to my own question.
The recipe calls for powdered gelatin as an emulsifier, and while it can be left out, the video says that the texture is different as a result. Since this is my first time making this recipe, and I’m not a great baker, I’d like to stick as close to the original recipe as possible. Link to the recipe here: [https://www.howtocookthat.net/public_html/red-velvet-cake-recipe/](https://www.howtocookthat.net/public_html/red-velvet-cake-recipe/)
I know there are vegetarian substitutes for gelatin, but I’m not sure if some are better than others for baking, especially if it’s going in the dry ingredients first rather than being mixed with water to make Jell-O.
What would you suggest?
Dining and Cooking