Chocolate Essence - 50ml/1.8fl.oz

Product Information

Make the cupcake sponge by mixing together butter and sugar, whisking in eggs and orange extract, then whisking in self rasing flour, baking powder and cocoa powder.

The next day, remove the frozen fat on top of the extract. Transfer the finished extract to smaller, 4 oz bottles. Just a pinch of food flavouring can give punch to everything from cakes and buttercream to marinades and marmalade. Adding complementary touches to sweet and savoury dishes, food extracts can help you get creative in the kitchen - once you get started, the only limit is your imagination. Cakes and bakes Pour extract through a fine mesh sieve, cheesecloth, or coffee filter to remove the beans and keep the concentrated liquid.The best cacao beans create a rich chocolate extract that enhances your fudgy brownie with just a small amount. Melted chocolate, on the other hand, can drastically change the flavor of your dish. Use it as a light chocolate perfume - Looking for a perfume that will remind you of chocolates? Use a few drops of this homemade chocolate extract onto a cotton ball and dab it onto pulse points. Be careful as it can stain your clothes! While it won’t last as long as other “real” perfumes, it works in a pinch to freshen up. Similarly, using cinnamon bark, you can make flavorful coffee extract from coffee beans or cinnamon extract. Once familiar with extract making, you will enjoy extracting herbs such as lavender , rose , nettle or mint . The flavor of lemon extract is wonderful. Ingredients

Just a few drops to your toner or sugar scrub. Its antibacterial properties may ease acne and help you with pimplesSelf raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can the cupcakes be made gluten or dairy free?