Quote:
Originally Posted by scp1127
Cakeladi, I use many different types of alcohol in my baking. I use the alcohol as a flavor enhancement, not a novelty.
Each type of alcohol works differently in a recipe. Very few benefit from baking in the cake or cupcake. Many can be brushed, a very few need simple syrup, and the alcohol can be added to fillings, ganache, and frostings as well. Many times a cupcake will benefit from a combination of flavors.
If you would like a link to my site, pm me. I'll be happy to share the method and amounts for any of the alcohol infused recipes. I probably have 50 examples.
I am very interested in the information, do you mind sending me a link?