What Would You Use? Also, Adding Something To Recipe

Baking By FunkyCrunky Updated 18 Jan 2012 , 10:16pm by Bridgette1129

FunkyCrunky Posted 5 Jan 2012 , 6:12pm
post #1 of 9

So, I'm going to make some chocolate orange cupcakes tonight. I'm thinking of making a basic sponge recipe with a zest of an orange. But I want more uummpphh so I want to add some of the juice of the orange too. Is it a bad idea to just add in the juice, or should I remove a little of the flour in substitution to it?

Also, I'm not sure which icing I want to use. I was either thinking of making...

  • 1. Chocolate sauce that sets (from my profiterole recipe),
    2. A chocolate icing recipe (which is just basic icing with cocoa),
    3. A chocolate buttercream frosting
    4. Or chocolate ganache.



I was planning on making 24 cupcakes in total and perhaps doing half with something runny to fill and leave a flat top when set, and the other half with swirls.

What would you recommend in light of above?

Thanks in advance. icon_biggrin.gif

8 replies
AnnieCahill Posted 5 Jan 2012 , 6:22pm
post #2 of 9

Given the way you want to ice them, I would use ganache. I would flavor it with orange oil or extract, or even Grand Marnier. Then you can ice them either flat or do the swirls when the ganache cools and firms up.

I would definitely add the orange zest and instead of the orange juice, I would use orange oil. The flavor is excellent and it won't affect the chemistry of your cake recipe like using regular juice.

jeartist Posted 5 Jan 2012 , 6:49pm
post #3 of 9
Quote:
Originally Posted by AnnieCahill

Given the way you want to ice them, I would use ganache. I would flavor it with orange oil or extract, or even Grand Marnier. Then you can ice them either flat or do the swirls when the ganache cools and firms up.

I would definitely add the orange zest and instead of the orange juice, I would use orange oil. The flavor is excellent and it won't affect the chemistry of your cake recipe like using regular juice.




Wondering what the difference there is, if any, between the taste of orange extract and orange oil?

FromScratchSF Posted 5 Jan 2012 , 7:26pm
post #4 of 9

I never - repeat, never add straight lemon or orange juice (fresh or otherwise) to my scratch cakes. The additional acid and sugar content mess up the chemistry in scratch cake (especially white/yellow).

Difference between oil and extract - oil is rendered from the zest of citrus, leaving the most concentrated essence of the fruit. Essential oil is pretty expensive and I've never baked with it, but I know that it's still not straight oil, it's cut with something. You'd probably only use a few drops of this.

I don't know the concentration of other manufacturers, but Nielson Massey Extract is 90% alcohol, 10% oil. The alcohol bakes out and leaves you with a more manageable flavor.

I make both my lemon and orange cake using zest as the primary flavoring with a little extract. As the cake bakes it extracts oil form the zest that you may not be able to taste in the batter so be careful not to over-flavor. Anyway it is a very natural-tasting cake that people love.

Straight extract-flavored cake tastes like Pledge to me. icon_biggrin.gif

AnnieCahill Posted 5 Jan 2012 , 11:04pm
post #5 of 9

Jen explained everything I was going to, but I will add one note about the oil.

I have a Dede Wilson book called Wedding Cakes and I have made her lemon buttermilk cake which calls for lemon oil. I believe it's two tablespoons of it. It's really not as strong as you think, but it does give a really good lemon flavor without tasting fake or Pledge-y.

Extracts don't have a lot of oil so they are weaker in flavor.

FunkyCrunky Posted 7 Jan 2012 , 8:55pm
post #6 of 9

Thanks for all the replies. I did think the citric juice from the orange would do some harm in the batter. Thanks for clearing that up with me. I don't have any orange essence or oil so I'll add that to my shopping list. I'm assuming these oils/essence are available from specialist cake/decorating stores and regular ole' supermarkets won't stock this? One of the supermarkets does Orange 'flavouring' I'm assuming this isn't as good as the oil/essence or is it the same thing?

I think because I don't have the orange oil/essence that I'll do the cupcakes the other way around. Having chocolate as the cupcake and an orange buttercream swirl frosting with rind. I might even colour some extra rind on top and add a few shavings to each. That should look nice. icon_smile.gif

Also, quick question while I'm here. I can get Vanilla extract from Asda here in the UK and a tiny bottle (about 15ml) was expensive yet delicious and nice to use. It is a clear-ish colour. However, I have a whole sale account at my local supermarket-ish wholesalers. They do Vanilla essence there and a much larger bottle. It is also brown there. What's the difference between the clear-ish extract and the brown essence? I can save a lot of money getting it in a larger wholesale bottle but, is it as good?

Thanks again for the replies.

FromScratchSF Posted 7 Jan 2012 , 9:34pm
post #7 of 9

Clear extract is generally artificial here in the US, but I am unfamiliar with UK products so I have no idea. Sorry I can't help with that one!

MimiFix Posted 8 Jan 2012 , 2:12am
post #8 of 9

I once worked at a Hyatt and for the breakfast shift (muffins, quick breads, etc) there was often no milk until the delivery arrived after I had finished baking. So out of necessity I substituted orange juice. In a recipe that had baking soda, i made no adjustment but if the leavener was baking powder, I added a pinch of baking soda. The oj gave the final product a subtle golden glow.

Bridgette1129 Posted 18 Jan 2012 , 10:16pm
post #9 of 9
Quote:
Originally Posted by FromScratchSF

I never - repeat, never add straight lemon or orange juice (fresh or otherwise) to my scratch cakes. The additional acid and sugar content mess up the chemistry in scratch cake (especially white/yellow).




My recipe has lemon zest from two lemons and 1/2 teaspoon pure lemon extract. The flavor is very lemony but also fresh and natural tasting. icon_smile.gif

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