Tuesday, 14 July 2015

Baking Conversion Charts and Substitutes

So far today has not gone as planned.

Firstly it should have been sports day at the L and R's school.  The rain held off (just about) long enough for them to all get down onto the sports field and do their dance.  By the end of the dance it was drizzly rain.  The children all went off to their stations and the first groups of children started their first race/sport and the heavens opened and it was called off. 

A kind mum gave me a lift home and I thought I would make some cupcakes, I put the oven on, lined my muffin tin and went to get out my ingredients, I wasn't sure I had enough lacto free butter so I thought I'd use oil instead, cue a Google hunt, I could only find a cup to oil converter so then needed a gram to cup converter, then I discovered I only had one egg.  I gave up the cooking until this afternoon and decided to write a post on conversion charts ready for the next time!  

The information is all on Google (other search engines are available!) but I thought it would be handy for me to have it all in one place, and hopefully it will help one or two of you out as well.

 Grams to Cups
30g = 1/8 cup
55g = 1/4 cup
75g = 1/3 cup
85g = 3/8 cup
115g = 1/2 cup
140g = 5/8 cup
150g = 2/3 cup
170g = 3/4 cup
200g = 7/8 cup
225g = 1 cup
Butter to Oil
1 teaspoon = 3/4 teaspoon
1 tablespoon = 2 1/4 teaspoons
2 tablespoons = 1 1/2 tablespoons
1/4 cup = 3 tablespoons
1/3 cup = 1/4 cup + 2 tablespoons
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tablespoon
1 cup = 3/4 cup
Sugar to Honey or Maple Syrup
Use 1/3 less
For example 150g sugar = 100g honey/maple syrup
Also use 3 tablespoons less liquid from the recipe because the honey/maple syrup is liquid otherwise your batter will be too runny.
Egg Substitutes
If using fruit based substitutes such as apple sauce, fresh or tinned pumpkin puree or bananas, ideal for cakes, then 1 egg = 1/4 cup
If using starches, best in pie fillings, custards and puddings then 2-3 tablespoons of corn starch/potato starch or arrowroot with 1 tablespoon of water = 1 egg, you need to be careful though as they can dry out quickly.
Three tablespoons of a nut or seed butter/spread = 1 egg
Gas Mark to C/F
Gas 1/4 = 110C = 225F
Gas 1/2 = 130C = 250F
Gas 1 = 140C = 275F
Gas 2 = 150C = 300F
Gas 3 = 170C = 325F
Gas 4 = 180C = 350F
Gas 5 = 190C = 375F
Gas 6 = 200C = 400F
Gas 7 = 220C = 425F
Gas 8 = 230C = 450F
Gas 9 = 240C = 475F
I hope these make your life in the kitchen a bit easier and if anyone has any other tips then please feel free to comment below and I'll update (I left soy out of the egg substitutes on purpose as I am allergic to it)
Lupin Girl x


  1. Incredibly iseful thank you! I use grams here and the egg sub is handy. Thanks!

    1. I'm glad it was helpful, thank you for reading x