Need Help Fast...out Of Granulated Sugar

Baking By fat-sissy Updated 10 Nov 2010 , 3:44am by blissfulbaker

fat-sissy Posted 7 Nov 2010 , 10:43pm
post #1 of 10

Started to mix up cc's (for a ccc for my son's teachers b-day). I just found out that it's tomorrow! I thought I had an unopened bag of sugar in the pantry, but I was wrong. I use the enhanced cake mix formula and was wondering if I could sub 1c brown sugar for the cup of granulated sugar or even sub powdered sugar. Has anyone tried this? I need help ASAP. I live in the country and it will a 40 min round trip if I have to go to town. Grrr icon_sad.gif !

9 replies
-K8memphis Posted 7 Nov 2010 , 11:00pm
post #2 of 10

Not powdered sugar. I'd go with brown sugar. I've never done it but in a cupcake it should be fine. In a cake it would be more iffy but you should be fine. But again--I've never done it.

-K8memphis Posted 7 Nov 2010 , 11:08pm
post #3 of 10

I would add a pinch of baking soda and/or baking powder for some reason--it just seems right. And I use self rising flour in mine so mine is a little more bouyant. I'm concerned that this might be heavier than usual.

mom2twogrlz Posted 7 Nov 2010 , 11:17pm
post #4 of 10

I have never tried it, but I think brown sugar would be a better option, depending on the flavor you are going for. I would think it would give the cuppies a carmelish flavor and maybe make it more dense. Good luck, and let us know how it goes.

fat-sissy Posted 8 Nov 2010 , 11:48am
post #5 of 10

I ended up using brown sugar. They baked up just fine and have a pretty light brown color. I need to make sure I have enough for my ccc shape before I eat one. I ended up with 2 cc's less than I usually get per recipe.

mom2twogrlz Posted 8 Nov 2010 , 11:22pm
post #6 of 10

Glad to know. I hope you get to taste one too. I would love to know how they compare in taste and texture.

fat-sissy Posted 9 Nov 2010 , 11:16am
post #7 of 10

I did get to eat one and it was delicious! It didn't affect the texture at all. It changed the color to a very lt brown or tan. The flavor was a little like caramel. I ended up using a cinnamon-vanilla BC and the combination of flavors worked perfectly.

-K8memphis Posted 9 Nov 2010 , 12:43pm
post #8 of 10

Yay, Sally!!!

mom2twogrlz Posted 10 Nov 2010 , 3:35am
post #9 of 10

Good to know. Thanks for the update. I will have to give it a try.

blissfulbaker Posted 10 Nov 2010 , 3:44am
post #10 of 10

I add a little brown sugar to my cut out cookie recipe. It adds a great flavor. I also add about 1/4 C to my yellow cake recipe (even if I use a box mix). Brown sugar will make the cake or cupcake a little more dense, which is great for carving. I use it for white cake too, but it will no longer have that white color.

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