I have heard of adding coffee creamer to cakes for the flavor, but I have some questions. Does it have to be powdered or liquid? Can you add it to both scratch and box cakes? How much would you use?
i just added some to a box mix that i got off the cupcake forum! I did the box mix as called for then added a sm box of instant pudding I used cheesecake and then I addded 1/2 C vanilla caramel liquid creamer to the mix. Bake as usual! WOW!! they were better the next day!! I say go for it! The possibilities with the liquid creamer are endless.
I had trouble with adding liquid creamer to my cake mixes...maybe it was how much I added but it made the cake fall, like the creamer was too thick.
But I have used powdered creamer where it called for the liquid to be added and it came out just fine. But maybe Kim here has it right in how much to use. Guess I'll have to take another shot at it myself.
Thanks Kim!! That sounds great. The vanilla caramel is just the one I want to use. Isn't it yummy! Can't wait to try it!! Thanks again!
The liquid coffee creamers are full of either sugar or corn syrup.
Adding too much (sugar, fat or leavening) to a boxed mix will result in a cake that falls upon cooling.
Cake troubleshooting charts:
Scratch cake recipes that use coffee creamer:
(Liquid non-dairy creamer.)
Coffee creamer cakes that didn't turn out well:
I have to tell you that I got rave reviews with the vanilla caramel! You can really taste the caramel in the cupcake and it is just divine! Oh and if you do cuppies you can do a filling in them.. I used applepie filling and it was awesome! I also bought the Italian Sweet Cream flavor, thats my next venture.
I've used powdered hazelnut coffee creamer in a scratch chocolate cake, YUMMY! I didn't measure though, I just dumped it in till it tasted good. Maybe I got lucky
I use a mix and substitute part of the water with liquid creamer. If it calls for 1 and 1/3 cup then I'd do 1 cup water and 1/3 cup liquid creamer. Yummy!
I use the liquid coffee creamers in my cake mixes. But instead of substituting it for all the liquid I just sub it for 1/2 the liquid and then I substitute water for 1/2 the oil. I hope this makes sense. I've found that they are a bit too oily if I use it for all the water.
I made that exact same recipe over the weekend and all of my cupcakes fell in the middle! They were a mess!! BUT the taste was so awesome I have to make them again and get it right. I'm still trying to figure out what I did wrong. I put in every ingredient and measured exactly but every cupcake just imploded. Any suggestions???
What temp did you bake them at? I did mine at 325 for 20 min. I usually do 18 min but they were still sticking to the toothpick a bit when I tested them. Mine didn't rise too high, I filled them 2/3 full and they rose just to the top of liner with barely a dome. How full were your liners? Other than that, I'm not sure why they would implode, maybe there is someone out there who has a bit more knowledge on this? Anyway, I hope this helps
I baked them at 350. The recipe called for baking at 350 for 12 min but they weren't done so I left them in for an additional 8 min, equal to the time stated on the cake mix box. They fell as soon as I took them out of the oven. I thought maybe they fell because I opened the oven door after 12 min so the next pan I left them in the full 20 min and they still fell.
Could it be because of the added coffee creamer and syrup? Maybe too much???
Any help would be appreciated.