Cookaholics Bulletin Board

I made some cupcakes last night - my standard white cake recipe, but I added some orange zest and a bit of fresh orange juice (maybe 1/4 cup) to give it a subtle orange flavor. I also brushed them with Grand Marnier when they came out of the oven.

What was weird is that the cupcakes hardly colored at all...they were white, white baby. The bottoms got a teeny bit of color and the cupcakes were definitely done. I didn't want to dry them out trying to get them to have at least a hint of color. Do you think the acid in the orange juice inhibited the coloring? Should I have added some soda to counteract the acid? Does it even matter that they were so blonde? (Frank, et al don't even go there... )

Yes. The citrus juice most likely prevented them from browning.

Yes. Baking soda will help browning. What did you use for leavening? Both soda and powder? If you only added powder, then a small amount of soda will probably help. Same concept as always adding a bit of soda when you use buttermilk or sour cream in baking.

Sage,

I only used baking powder. Next time I'll add a little soda. Thanks!

Wino...you're up! I've been benched!

Frank, sometimes they just seem so easy that I'd think others would think I'd be lowering myself. Look what happened to the breasts browned in Hawai'i!! Cuuute little cupcakes, I'm sure

Are you refering to "low hanging" fruit?