Pink Champagne Cupcakes(Champagne Replacement) Please Help
Baking By Rosalva123 Updated 23 Jan 2013 , 4:23am by KLCCrafts
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:
http://whatscookingamerica.net/alcoholsub.htm
http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx
HTH
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.
I have used sparkling apple cidar and it works just fine.
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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