Just wondered if anyone else has read "Booze Cakes"; especially the part where it says alcohol DOES NOT bake out of your baked goods. That was interesting to me because I had always been told that it does. I would guess we will all have to be a little more careful about what we put in our cakes if we are aware of anyone consuming the cake that might have an alcohol issue or serving to underage children.

Here is a list of alcohol burn off and % left in food. Depending on how the alcohol is added to the recipe.

http://whatscookingamerica.net/Q-A/AlcoholCooking.htm

You also have to take into consideration the % alcohol and quantity used.

Yeah, it doesn't. Not all of it stays either. I believe the link the OP posted is the one I have saved too.

Having said that Doug put up a good argument about how the little bit of the alcohol you put in cakes and how it gets broken down to serving size and how small it really is to make any kind of difference.

I do know that some alcohol is a great flavor booster or adds to the cake. My family loves it when I make a Cakelove cake and add the recommended 2 Tablespoons of brandy. And the test gets even better if you can ever possibly let the cake sit for a day.

Don't get me wrong. I love the taste too. I just can't count the times i've read posts about how it bakes out. Nice to know there were some posts(obviously ones I hadn't read) that point out the facts.

I have vision of passed out toddlers draped over the furniture with crooked birthday hats on, blow streamers hanging out of their mouths...drool everywhere..with forks dangling from their clutched little fists.

If toddlers are passed out, it is probably more from the sugar high of cake than the alcohol.

Not all of it cooks out, but, the amount of cupcakes you would have to eat to get drunk, you would be in the hospital for sugar poisoning.

If you have half a cup of alcohol, that is 4 oz (4 shots). In 12 cupcakes? You would get sick before getting drunk.

I do think that it is important to label that the cupcakes have alcohol in them, for those with personal preferences against alcohol.

I get a mini migraine from even a few sips of an alcoholic drink, but I cook with it all the time. I use brandy, cognac and white wine in our meals several times a week. I also bake desserts with many types of alcohol. What is left in the food has never affected me. The alcohol evaporates quickly in heat. There is more "liquor or licquor" left remaining than the alcohol in the liquor,with the liquor providing the flavor.