I do not have a licensed kitchen so I cant sell my awesome lemon cupcakes as they have sour cream in them. I was thinking of trying apple sauce? would I use the same amount of apple sauce as I would sour cream?
Also does anyone have a suggestion for red velvet icing that isnt cream cheese
Where are you that dairy use is the issue for being able to sell?
i often sub vanilla yogurt for sour cream. the same amount that the recipe calls for. you could use applesauce as well.
i use a white chocolate chip frosting for my red velvet cake/cupcakes. i can't sell cream cheese frosting (because of the law i bake under).
Have you tried buttermilk?
If it's baked into the batter I don't see the problem...the batter has eggs too and that is ok. maybe I'm missing the point. was it in the icing or something? anyway, I subbed organic vanilla yogurt for sour cream one time and it was a disaster!! Idk if it was because it was organic or what but it was a mess...my cakes turned out horrible and crumbly and not good....
thanks ladies. In my province if you are baking out of a non licensed kitchen you may NOT use sour cream/yogurt/cream cheese in your cupcakes as it bumps them into the high risk food category. I have perfected my Lemon and red velvet but of course they have no no ingredients and have to go back to the drawing board. Apple sauce or pudding is allowed so maybe I will attempt them. Or I could look into renting a licensed kitchen and do a huge baking day and freeze. Ugh, I don't get how having a separate fridge/stove/sink suddenly makes cream cheese safer to sell? Sometimes the government regs are truly silly.
I just took my Market Safe and FoodSafe course so I am fully aware of how to keep my customers safe. Just frustrated with the red tape alittle.