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
Alcohol Substitutions in Cooking:
You would substitute any clear soda (soft drink) for the liquid.Â Â
The champagne addsÂ its ownÂ flavour, soÂ to getÂ the champagne taste in the cake, you would need to use the LorAnn champagne flavouring oil.
I have used sparkling apple cidar and it works just fine.
Hey would you mind sharing your receipt??Â I need a good champagne receipt.
If the champagne is part of the batter recipe, there won't be any alcohol left by the time they are baked.Â Also, vanilla extract is 40% alcohol FYI :)Â (If this makes things easier for you)
Actually some alcohol generally remains after baking:
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. 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 0.25 40% 0.5 35% 1.0 25% 1.5 20% 2.0 10% 2.5 5%