Can you use ordinary sugar instead of Castor Sugar for cupcakes?

While ordinary granulated sugar can be used as a substitute for castor sugar in some recipes, it might not be the best choice for cupcakes. Here's why:

1. Texture: Castor sugar is a finely ground sugar with a smooth texture, which helps in creating a smooth and delicate batter for cupcakes. Granulated sugar, on the other hand, is coarser and may result in a slightly gritty texture in the final cupcake.

2. Dissolving: Castor sugar dissolves more easily and quickly than granulated sugar due to its smaller particle size. This helps ensure even sweetness throughout the cupcake batter, preventing sugar crystals from forming. Granulated sugar, if not properly dissolved, can leave a crunchy texture in the baked cupcakes.

3. Aeration: Castor sugar helps to incorporate air into the batter during mixing, resulting in lighter and fluffier cupcakes. The finer texture of castor sugar enables it to interact better with the other ingredients, leading to better aeration and a higher rise in the cupcakes.

4. Caramelization: Castor sugar caramelizes at a higher temperature than granulated sugar. This means that cupcakes made with castor sugar tend to have a golden-brown crust, while those made with granulated sugar might not brown as evenly.

5. Sweetness: Castor sugar is slightly sweeter than granulated sugar, so you may need to adjust the amount of sugar used in the recipe accordingly.

Despite these differences, you can still use granulated sugar in place of castor sugar in a pinch. To mitigate some of the issues mentioned above, you can:

- Grind granulated sugar: Use a blender or food processor to grind granulated sugar into a finer consistency, closer to castor sugar.

- Increase mixing time: Mix the batter for a longer duration to ensure that the granulated sugar dissolves properly and incorporates well.

- Reduce the amount of sugar: Since castor sugar is slightly sweeter, reduce the amount of granulated sugar used in the recipe by about 10-15%.

- Check baking time: Cupcakes made with granulated sugar might take slightly longer to bake, so keep an eye on them and adjust the baking time accordingly.

While these adjustments can help, the best results are achieved when using the recommended type of sugar specified in the recipe. For the most delicate and professional-looking cupcakes, it's worth considering using castor sugar if the recipe calls for it.