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Baking powder in a recipe helps your item rise when baking.
That would be jelly.
Yes, but it may take more powder to receive the same affect of its liquid cousin. You will want to make sure that the all of the powder dissolves, so add it to the eggs, oil, or butter called for in the recipe. It is also a great hot beverage flavoring.
Yes it aids in the rising. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
Baking powder and baking soda are often used together in recipes in order to add lift to the final product. Because baking soda is a base and commercial baking powder is generally slightly acidic, they are often used together to neutralize both each other the other ingredients of the recipe. Yes baking powder and soda can both be used in the same recipe.
yes indeed
This can't really be corrected without starting all over with your recipe. In baking, there's a chance the baking powder will only cause your food to rise a little more, maybe give it a slight salty taste, but otherwise won't hurt much.
It's very doubtful it will make you sick. However, the baking powder will be useless in the recipe if it has reached (or surpassed) the expiration date.
The recipe that I use calls for baking soda.
yes
Baking soda will cause things to rise also. Muffins are smaller so there is not as much need for lift. Baking powder will give more rise than soda. Whoever created the recipe chose to use soda instead of baking powder.
It depends on the recipe for the exact amount. Most will be flour. Then sugar, butter, eggs, and cocoa powder. Then small amounts of salt, baking soda / baking powder, vanilla extract, ect.