Add powdered sugar and cocoa powder and beat on low until just combined. In the bowl of a mixer, beat butter, vanilla, and milk on medium-low speed until smooth and combined. **If you can’t find the Lorann Emulsions, you can substitute with 1 oz red food color, or 1 tblspoon red gel pasteġ/4 cup cocoa powder(I used Hershey’s Special Dark) Frost cupcakes when cooled with frosting. Remove from oven and cool on a wire rack. Add to the batter and mix until incorporated.ħ.Divide batter among the cupcake liners and bake until a toothpick comes out with a few crumbs only, about 22 minutes. Alternate until all of the dry ingredients and buttermilk have been added.Ħ.In a small bowl or measuring cup, combine the vinegar and baking soda. Line a cupcake tin with 12 standard cupcake liners.Ģ.In an electric mixer fitted with the whisk attachment (or paddle, if necessary), mix the sugar, butter, oil, Lorann Oil red velvet emulsion, vanilla, and salt on medium speed until very light and fluffy, about 5 minutes.ģ.Add the egg and mix on medium speed until just incorporated.Ĥ.In a medium bowl, sift together the cake flour and cocoa powder.ĥ.Add 1/3 dry ingredients to the mixer and blend until just combined, then add 1/2 of the buttermilk. đ/2 cup buttermilk, at room temperatureġ.đ tablespoons + 2 teaspoons dark Dutch-process cocoa powder(I used Hershey’s special dark).Ē tablespoons Lorann Oil Red Velvet bakery emulsion **.Ē tablespoons canola oil (you can use vegetable).đ/4 cup (57 g) unsalted butter, softened.So I decided on a chocolate marshmallow frosting. I didn’t want to be too traditional with the mandatory cream cheese frosting. emulsion.īased on all that who would use regular old extracts anymore? Emulsions have a more potent, robust flavor.
#LORANN BAKERY EMULSION RED VELVET PROFESSIONAL#
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.
Which means….Use baking emulsions instead of extracts with better results! This encapsulation enables the flavor to not lose its integrity when exposed to high heat. The flavor is micro encapsulated in natural stabilizers and suspended in water. LorAnn Oils – Baking & Flavoring EmulsionsĮmulsions are water-based, alternatives to extracts.
I bought them all! Cream cheese, orange, butter vanilla, butter, lemon, almond, coconut, rum ( I am starting a cupcake business lol)
#LORANN BAKERY EMULSION RED VELVET HOW TO#
I can do a post on how to make Jolly Rancher flavored hard candy lollipops too 🙂 They had several different flavored emulsions too. I have used Lorann Oils alot with my lollipop/hard candy phase. On my weekly trip to Ross(brand names for less type of store), I saw in their fancy food and spice area a little bottle from Lorann Oils that said Red Velvet emulsion. I didn’t know what the flavor was supposed to be other than “red”. I can actually taste the food color or dye in the cake and it’s not pleasant. I personally have never been a fan of red velvet. Ok….Here goes….my first cupcake recipe post!!!! Living in the south, I always hear red velvet is one of the staples in southern desserts.
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