NOTE:
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.
1 C Mix weighs approx. 125g.
CAKE TIPS:
1. To bring eggs to room temperature quickly, set them in a glass of very warm water.
2. Melted butter should be warm not hot when adding to a recipe.
3. I like to sift the Bakery Mix when making cakes.
4. Metal pans brown and crisp more than glass pans.
5. Glass pans take longer to come to temperature.
6. Ovens vary, so bake times may need to be adjusted.
7. Use room temperature ingredients for this recipe.
8.The more yellow your egg yolks are the more yellow the cake will be, so use free range eggs!
Makes 12 Cupcakes or 2 - 6" cakes or 1 - 8" - 9" cake
DRY INGREDIENTS
2 1/2 C MULTI-USE BAKERY MIX (312g)
1 1/4 C S'WEEET! Sweetener Blend (175g)) *see below for substitutions
3 t (1 T) Baking Powder
WET INGREDIENTS
4 Lg Eggs - (200g)
3/4 C Milk (180g)
6 T Melted Butter (84g)
2 t Lemon Juice or Apple Cider Vinegar (10g)
2 t Vanilla + 1 t Almond Extract
DIRECTIONS:
1. Pre-heat your oven to 350°F (325°F if using a glass pan) and line your cake or muffin pans.
2. Sift the Bakery Mix into a bowl and whisk in the sweetener and baking powder. Set aside.
3. In a large bowl, combine the eggs, milk, melted butter, lemon or vinegar and extracts .
4. Whisk the dry mixture in with the liquids until well combined.
5. Let the batter rest a few minutes, then whisk again.
6. Pour batter into pans and bake as directed below. The cake should be golden brown and a toothpick should come out clean when inserted in the middle.
BAKE TIMES:
1 - 8" or 9" cake - 34 - 38 minutes
2 - 6" cakes - 30 - 36 minutes
12 cupcakes - 20 - 24 minutes
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
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.