I know this has been talked about but now when I need the info, I can't find it in the search. I want to replace Hazelnut coffee creamer in the Duncan Hines cake mix. Do I simply replace exactly the amount of creamer for the water listed? I don't want the cupcakes to get too heavy and sink in the middle.
Thanks in advance.
How much liquid does the mix call for? I think you need to leave about a third of the liquid as water or it will be too heavy.
i make a pumpkin spice cake with the liquid creamer during the holidays and i replace ALL of the water with the creamer. I have made cakes and cupcakes and have never had any issues with it sinking. I was using a DH white cake mix (not sure if other cake mixes would react differently)
Since the cupcakes were for home consumption, I went ahead and replaced exactly what the box called for. In the case of my mix (all butter cake), I put in 2/3 cups hazelnut coffee creamer (along with one stick butter and 3 eggs!). The cupcakes did not sink, buit neither did they rise to get a dome that I ussually get. Instead, I got a fairly even flat top.
They taste good, but the consistencey was heavier....it became almost like a lighter version of a pound cake. You can't taste the hazelnut flavor, but it was still good.
hey im curious... this is new to me.. can i use the powdered coffee creamer with water to make the cake/cupcake heavier.. how will it taste?
I also use the same about of coffee creamer (or half & half) as it calls for water and never had a problem.
I've never used the powdered, but don't see why it won't work. Give it a trial run and see.
i just used the powdered creamer.. and to my surprise its amazing thanks for the tip.. the cake came out tastier and moist