Just using a tsp. of either one to replace the vanilla wouldn't give it much flavor. I would say to substitute it for at least part of the liquid but probably all of the liquid. If you can't figure it out, just send me the Tequila Rose. I love it. Tastes wonderful in hot chocolate...........
Diane
Thank you! I wasn't sure about subbing out the liquid since I use buttermilk in my recipes. I thought it would affect the rise, texture and such. I do like the idea for the simple syrup too though. Thanks for you input, I will try it soon!
Guess that means you won't be sending me the Tequila Rose? 
Diane
I wasn't sure about subbing out the liquid since I use buttermilk in my recipes. I thought it would affect the rise, texture and such
I'm always worried about that too so I've been experimenting with just brushing the liquor on top of the baked cakes/cupcakes. I will put some in a little bowl and keep brushing it on every hour or so until I see that the cake isn't absorbing anymore. So far I've used peach schnapps, kahlua, mango rum and godiva chocolate liquor. That godiva stuff-WOW! I brushed it on some chocolate cake scraps then put some choc bc on it, oh my, far and away the best cake I've ever tasted!!
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