Uh Oh...

Decorating By medusas_touch Updated 30 Jun 2011 , 2:24pm by Jennifer353

medusas_touch Posted 30 Jun 2011 , 11:09am
post #1 of 6

Did I just completely FUBAR my cupcakes? I decided on the spur of the moment to try a new recipe and it called for buttermilk, which I don't keep on hand on a regular basis. I made the buttermilk with vinegar and milk, let it stand... And then gave it two quick stirs and used it.

Was I supposed to just pour it from the cup? All the "recipes" I looked at for making buttermilk said nothing about whether I should or not and let's be honest, it didn't look healthy :-/

Should I just wait out the baking process or scrap them and start over?

Please help!

TIA

5 replies
MimiFix Posted 30 Jun 2011 , 11:41am
post #2 of 6

Sorry for the ignorance. What's FUBAR?

GarciaGM Posted 30 Jun 2011 , 11:43am
post #3 of 6

No, it should be fine. Buttermilk, after all, is just soured milk. Adding the vinegar to the milked "soured" it.

medusas_touch Posted 30 Jun 2011 , 12:02pm
post #4 of 6
Quote:
Originally Posted by MimiFix

Sorry for the ignorance. What's FUBAR?




A not so nice anagrm for royally screwed lol

jakip Posted 30 Jun 2011 , 12:16pm
post #5 of 6
Quote:
Originally Posted by MimiFix

Sorry for the ignorance. What's FUBAR?




"fudged" up beyond all recognition. icon_wink.gif

Jennifer353 Posted 30 Jun 2011 , 2:24pm
post #6 of 6

Im not really sure what you are asking but buttermilk doesnt look healthy, it looks gross! I think stirring the milk/vinegar mixture was a good idea if thats what you are asking, if you just left it and then poured the settled mixture into your cake dough there is a chance it would have still had some fresh milk in it but stirring it should have mixed all the vinegar around making it all nice and sour (if there is such a thing as nice sour milk!)

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