Hi
I have a vegan sponge recipe that I've been using to make cupcakes with good results. I've turned it into chocolate, coconut, lemon versions etc and not had any problems. However, last night I thought I'd try a maple version. I kept the sugar the same and subsituted half the milk for maple syrup. When I went to check on the cupcakes I was horrified to see they were bubbling and looking very crazy. By the time I took them out they'd sunk so badly and spilled over the liners, resembling Yorkshire puddings rather than cupcakes!
I did wonder whether adding a syrup on top of the sugar would result in the sponge tasting too sweet, but didn't know how much sugar to swap out and I was worried that if I took out some sugar, I wouldn't have enough batter to go round. I had no idea that just 3 tbsp maple syrup instead of 3 tbsp soy milk would cause such chaos!
I'm reluctant to have to start using a completely different recipe just for one flavour variation, so I'd be very interested to hear from anyone who's made a successful maple version of their normal recipe. (PS I'm in the UK, so we don't have maple extract or maple sugar, just the syrup.)
Many thanks!
I have a vegan sponge recipe that I've been using to make cupcakes with good results. I've turned it into chocolate, coconut, lemon versions etc and not had any problems. However, last night I thought I'd try a maple version. I kept the sugar the same and subsituted half the milk for maple syrup. When I went to check on the cupcakes I was horrified to see they were bubbling and looking very crazy. By the time I took them out they'd sunk so badly and spilled over the liners, resembling Yorkshire puddings rather than cupcakes!
I did wonder whether adding a syrup on top of the sugar would result in the sponge tasting too sweet, but didn't know how much sugar to swap out and I was worried that if I took out some sugar, I wouldn't have enough batter to go round. I had no idea that just 3 tbsp maple syrup instead of 3 tbsp soy milk would cause such chaos!
I'm reluctant to have to start using a completely different recipe just for one flavour variation, so I'd be very interested to hear from anyone who's made a successful maple version of their normal recipe. (PS I'm in the UK, so we don't have maple extract or maple sugar, just the syrup.)
Many thanks!
