Which type of flour; pastry flour, cake flour or all purpose flour, do professional bakers use to make cupcakes? I currently use All Purpose Flour and occasionally depending on the type of cupcake I use cake flour.
I heard that most professional bakers use pastry flour, is that true?
Is it best to use pastry flour to help make the cupcakes be more moist and raise up rather than be flat?
Please let me know.