What’s an emulsion?March 16, 2009 at 10:02 PM | Posted in cupcakes | 21 Comments
Tags: emulsion, lorann oils
I heart my readers.
You all have some insane attention to detail. After posting my Caramel Apple PI Cupcakes, I got a few (which is more than a couple but less than some, my husband tells me) emails asking me…
“What’s an emulsion?”
For those that missed it. I used a butter-vanilla emulsion in place of the vanilla extract. Sandy from Lorann oils sent me a sample of butter-vanilla emulsion a couple weeks ago explaining that emulsions have a more potent flavor than an extract used in a 1:1 ratio because the flavor is encased in a gum which helps protect it from heat and emulsions are alcohol free, which means the flavor won’t “bake-out”. Now I am very partial to my homemade vanilla extract so I admit I was kinda skeptical. But I am not one to turn down free samples (Why do you think I love Costco?) so I said “Sure why not?”.
It sat on my kitchen counter waiting patiently to show what it could do. But recipe after recipe I reached for my vanilla extract instead. I guess I am a creature of habit. But I made a conscience effort when I baked these last cupcakes to try the emulsion.
And let me just say… WOWIE! Potent isn’t the right word. It’s more like a vanilla explosion. I LOVE IT! Now I couldn’t keep this information a secret. I had to share with my readers too!
You ready for this?
From now until May 15, 2009, you can get 10% OFF your entire order from Lorann oils. I love their emulsions and candy oils! I already placed my order to try the orange emulsion next. w00t!
Use coupon code: cupcakes (case sensitive).
Oh no no… no thank you necessary. I am just a humble person like that.
PS. Happy birthday MIL! You gave me the greatest gift of all. Your son. ♥
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