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No, they will not rise properly.

Bicarbonate of Soda (Baking Soda) is pure Sodium Bicarbonate, and when combined with moisture give an immediate chemical reaction, producing masses of bubbles to make foods light and airy. Recipes that use BoS usually need to be done extremely quickly after the BoS is added as it can dissipate quickly.

Baking Powder on the other hand contains Sodium Bicarbonate, Cream of Tartar and a drying agent (usually Starch). Most Baking Powders can be used in recipes that call for the raw mix to be left in the fridge etc, as the powder is a 'Double-Acting' powder.

Single-Acting powders need to be used in the same quick manner as BoS.

Only skilled bakers have the knowledge to interchange these in a recipe and is usually done with extra ingredients.

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Q: Can you substitute baking powder for baking soda when making classic vanilla cupcakes?
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