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.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.
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. Most recipes work with either salted or unsalted butter.
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. I like to sift the Bakery Mix for cakes.
Makes 12 Cupcakes or 1 - 8" - 9" cake
DRY INGREDIENTS
2 1/2 C MULTI-USE BAKERY MIX (312g)
1 C S'WEEET! Baking Blend (140g)) *see above for substitutions
3-4 t Ground Ginger (according to your taste)
2 t Baking Powder
WET INGREDIENTS
4 Lg Eggs - (200g)
1/2 C Orange Juice (120g)
1/2 C Water
1/4 C Molasses
4 T Melted Butter (56g)
2 t Vanilla
Zest from oranges (optional)
DIRECTIONS:
1. Pre-heat your oven to 350°F and line your cake or muffin pans.
2. Whisk together the dry mix, sweetener, ginger and baking powder.
3. In another bowl, combine the eggs, orange juice, water, melted butter, vanilla and zest.
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.
BAKE TIMES:
1 - 8" or 9" cake - 30 - 34 minutes
2- 6" cakes - 26 - 30 minutes
12 cupcakes - 20 - 24 minutes