I was just wondering if anyone knew if I used pancake syrup in the cake batter if that be ok or should I use real maple syrup? thanks tara making maple bacon cupcakes
Edited by mcchesney1 - 3/18/13 at 6:48pm
It might be easier to answer based on your recipe. If the sugar in the recipe is being replaced by the sugar in the maple syrup. Most pancake syrups are a mix of HFCS and artificial flavor--so i wouldn't think that would be comparable to a recipe built around real maple syrup. Once we made the switch to real maple, the 'pancake' syrup i grew up with just falls flat. I'd worry that if you called it maple and had the flavor of artificially flavored pancake syrup, then you'd be in trouble.