Cake batter extract is a great way to give your favorite recipes a unique and delicious flavor. Whether you’re baking cupcakes, cookies, muffins, or even pancakes, adding a few drops of cake batter extract can give your desserts a unique flavor and make them stand out from the crowd. Here are a few recipes to get you started.
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Cake Batter Chocolate Chip Cookies
Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons cake batter extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and cake batter extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Drop by rounded tablespoons onto an ungreased baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly browned.
- Let cool on the baking sheet for 2 minutes before transferring to a cooling rack.
Nutritional Information:
- Serving size: 1 cookie
- Calories: 180
- Fat: 9 g
- Carbohydrates: 22 g
- Protein: 2 g
Tips:
- If you don’t have cake batter extract, you can use 2 teaspoons of vanilla extract instead.
- For a fun twist, you can add a half-cup of sprinkles to the cookie dough before baking.
- These cookies freeze well, so you can store them in an airtight container in the freezer for up to 3 months.
Cake Batter Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup milk
- 2 tablespoons melted butter
- 1 large egg
- 1 teaspoon cake batter extract
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, melted butter, egg, and cake batter extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a non-stick skillet or griddle over medium-high heat and add a bit of butter or oil.
- Pour 1/4 cup of batter onto the skillet and cook until the edges are golden and the center is cooked through, about 2-3 minutes.
- Flip the pancake and continue to cook for another 1-2 minutes.
- Continue with the rest of the batter.
Nutritional Information:
- Serving size: 1 pancake
- Calories: 75
- Fat: 4 g
- Carbohydrates: 8 g
- Protein: 2 g
Tips:
- You can use any type of milk for this recipe, including almond, coconut, or soy milk.
- For a fun twist, you can add a handful of sprinkles to the batter.
- These pancakes freeze well, so you can store them in an airtight container in the freezer for up to 3 months.
Serving Suggestions:
- Serve the cookies or pancakes with a scoop of ice cream.
- Top the pancakes with fresh berries, sliced banana, or chocolate chips.
- Drizzle the cookies or pancakes with melted chocolate or caramel sauce.
Frequently Asked Questions:
- Does cake batter extract contain raw eggs?
- No, cake batter extract does not contain raw eggs. It is made from a combination of artificial flavors and colors.
- Can I use cake batter extract instead of vanilla extract?
- Yes, you can use cake batter extract in place of vanilla extract in most recipes.