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 Post subject: Champagne Flavor
PostPosted: Tue Dec 28, 2010 6:54 pm 
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Huffs Nutritional Yeast
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I bought this little bottle of champagne flavor oil a long time ago and never used it. So, I got this idea to make strawberry champagne cupcakes for New Years. I was just going to put the flavor in the strawberry icing. But I opened the flavoring and it smells like bubblegum. I don't want strawberry-bubblegum cupcakes. Has anyone ever used champagne flavor? It's LorAnn Gourmet brand. I've used other flavors in this brand, mint & cinnamon and they were really good. But this bubblegum flavor smells pretty gross. Or maybe concentrated champagne flavor is supposed to smell like bubblegum? Any advice?

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 Post subject: Re: Champagne Flavor
PostPosted: Tue Dec 28, 2010 7:14 pm 
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try dipping a toothpick in the flavor, then in sugar and taste it. that should give you a good idea if it will enhance or ruin your cupcakes.


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 Post subject: Re: Champagne Flavor
PostPosted: Tue Dec 28, 2010 7:57 pm 
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I agree, do a small taste test first. I would take a tablespoon or so of the batter and mix a toothpick size into it and taste it.

This awesome diner in my hometown makes a strawberry champagne cake and it is amazing. Not sure what they use for their flavoring though.


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 Post subject: Re: Champagne Flavor
PostPosted: Tue Dec 28, 2010 11:44 pm 
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Lisamh wrote:
try dipping a toothpick in the flavor, then in sugar and taste it. that should give you a good idea if it will enhance or ruin your cupcakes.


Thanks. I tried that and it was pretty horrible. I think I'll just make plain strawberry cupcakes this time and try the champagne flavor another time.

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 Post subject: Re: Champagne Flavor
PostPosted: Wed Dec 29, 2010 12:30 am 
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No advice on this, but I'm curious since you said you've used the LorAnn flavor oils. I bought one a long time ago (coconut) but I'm not sure just how to use it- mostly, how much do you use? My favorite spice shop has a ton of the flavors, so I am always intrigued, but I'd like to know more.


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 Post subject: Re: Champagne Flavor
PostPosted: Wed Dec 29, 2010 12:43 am 
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Huffs Nutritional Yeast

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Dynahmite wrote:
No advice on this, but I'm curious since you said you've used the LorAnn flavor oils. I bought one a long time ago (coconut) but I'm not sure just how to use it- mostly, how much do you use? My favorite spice shop has a ton of the flavors, so I am always intrigued, but I'd like to know more.


I have the LorAnn "Princess Cake & Cookie" bakery emulsion, on the bottle it says to use the same amount called for in baked recipes, and about half in non-baked recipes. With strong flavors like coconut go less than what you'd use for vanilla, I think. I don't know if the flavor oils are different from the bakery emulsions. Often non-alcohol based extracts are stronger so you use half or less.


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 Post subject: Re: Champagne Flavor
PostPosted: Wed Dec 29, 2010 10:47 pm 
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Dynahmite wrote:
No advice on this, but I'm curious since you said you've used the LorAnn flavor oils. I bought one a long time ago (coconut) but I'm not sure just how to use it- mostly, how much do you use? My favorite spice shop has a ton of the flavors, so I am always intrigued, but I'd like to know more.


What I have are the little tiny bottles. It's really strong stuff. I used to use it to make candy and I've used it in buttercream icing before. I don't have an exact amount but what I do is use a dropper and add just a few drops at a time until I get the flavor I want. You don't need much at all and it is not the same as regular flavoring.

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 Post subject: Re: Champagne Flavor
PostPosted: Tue Jan 04, 2011 12:07 am 
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crushed up orange or grape chewable vitamins i think are the closest analog to the flavor of champagne.


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 Post subject: Re: Champagne Flavor
PostPosted: Tue Jan 04, 2011 12:24 am 
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Put real champagne in your frosting! It'd be delicious.

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