Rosalva123 Posted 17 Jan 2013 , 7:01am
post #1 of

Hi everyone , i got this great recipe on pink champagne cup[cakes but i was wondering if the champagne can be substituted?? i don't like to use alcohol in my baking so can someone suggest a replacement???? thanks

6 replies
BakingIrene Posted 17 Jan 2013 , 12:53pm
post #3 of

You would substitute any clear soda (soft drink) for the liquid.  

 

The champagne adds its own flavour, so to get the champagne taste in the cake, you would need to use the LorAnn champagne flavouring oil.

cakeandpartygirl Posted 17 Jan 2013 , 12:57pm
post #4 of

I have used sparkling apple cidar and it works just fine.

Annie70 Posted 22 Jan 2013 , 9:39pm
post #5 of

Hey would you mind sharing your receipt??  I need a good champagne receipt.

KoryAK Posted 23 Jan 2013 , 2:52am
post #6 of

If the champagne is part of the batter recipe, there won't be any alcohol left by the time they are baked.  Also, vanilla extract is 40% alcohol FYI :)  (If this makes things easier for you)

KLCCrafts Posted 23 Jan 2013 , 4:23am
post #7 of
Quote:
Originally Posted by KoryAK 

If the champagne is part of the batter recipe, there won't be any alcohol left by the time they are baked.  Also, vanilla extract is 40% alcohol FYI :)  (If this makes things easier for you)

Actually some alcohol generally remains after baking:

 

(from http://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food)

 

Alcohol in finished food

A study by a team of researchers at the University of Idaho, Washington State University, and the US Department of Agriculture's Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods.[1] The results are as follows:

  • alcohol added to boiling liquid and removed from heat: 85% alcohol retained
  • alcohol flamed: 75% alcohol retained
  • no heat, stored overnight: 70% alcohol retained
  • baked, 25 minutes, alcohol not stirred into mixture: 45% alcohol retained
  • baked/simmered, alcohol stirred into mixture: (see table)

 

Time (h) Alcohol retained[2] 0.25 40% 0.5 35% 1.0 25% 1.5 20% 2.0 10% 2.5 5%

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