Baking Emulsions

So this week I decided I would try to make Red Velvet Cupcakes. In doing so I did some research into how to get the best authentic flavour and colour. So many recipes led me to Lorann’s Baking Emulsions and what a magic discovery that has been for my baking. Baking Emulsions are water-based flavourings that don’t bake out like traditional alcohol-based extracts. The added bonus is that they are gluten-free & nut-free. You add them to your baking as you would vanilla extract and there are over 20 flavours to choose from. They only times you would avoid using them is for tempering chocolate, or making candy/fondant. Here is a basic guide provided by them:

Coffee Emulsion: Use in any recipe that calls for coffee. You can even replace the coffee and make your recipe caffeine free by substituting brewed coffee in a recipe. 1 teaspoon emulsion +1/2 cup water= 1/2 cup of brewed coffee

Rum Emulsion: The taste of rum without the alcohol

Butter/Princess: Use in place of vanilla extract

Best Red Velvet Cupcakes EVER!

Well can I tell you the Red velvet cupcakes I made were to die for!! I used this recipe (which uses Loran Baking Emulsion- Red Velvet) and they turned out so moist and just like store bought.

Here are a few others to try out:

Happy Baking

Mumma Z xxx

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