TIPS & NOTES BEFORE STARTING:
1. It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
2. To bring eggs to room temperature quickly, set them in a glass of very warm water.
3. Melted butter should be warm not hot when adding to a recipe.
4. Most recipes work with either salted or unsalted butter.
5. Metal pans brown and crisp more than glass pans.
6. Glass pans take longer to come to temperature.
7. Ovens vary, so bake times may need to be adjusted.
Use room temperature ingredients. The more yellow your egg yolks are the more yellow the cake will be. The baking powder is not absolutely necessary, however we highly recommend it.
2 1/4 C MULTI-USE BAKERY MIX (281g)
1 C S'WEEET! Sweetener Blend (140g)) *see below for substitutions
2 t Baking Powder
4 Lg Eggs - (200g)
1 C Luke Warm Milk (240g)
6 T Melted Butter (84g)
2 t Vanilla + 1 t Almond Extract
Makes 12 Cupcakes or 1 - 8" - 9" cake
1. Pre-heat your oven to 350°F and line your cake or muffin pans.
2. Whisk together the dry mix, sweetener and baking powder, if using.
3. In another bowl, combine melted butter and luke warm milk.
4. Whisk the dry mixture in with the liquids until well combined. Whisk in eggs, one at a time.
5. Let the batter rest 10 minutes then whisk again for about 30 seconds.
6. Pour batter into pans and bake as directed.
1 - 8" or 9" cake - 30 - 34 minutes
2- 6" cakes - 26 - 30 minutes
12 cupcakes - 20 - 24 minutes
SWEETENERS VARY tremendously and will affect the outcome of all baked goods, especially cookies.
We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.