Baking with Crystal Light
Hello All. I was wondering had anyone made a cake or cupcakes using Crystal Light travel packets? I saw a recipe for raspberry lemonade cuppies and was just wondering if you could provide feedback on the taste and texture. Thanks!
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Permalink Reply by Karen Marie on
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Sugar acts as a liquid in baking so using a sugar substitute instead of sugar would make the cake dry plus there would be minimal browning because the sugar caramelizes in the oven. You will need to add additional moisture like buttermilk, applesauce, milk, oil, egg yolks. All of these ingredients act a little differently from each other so I guess experiment with them. I would start with buttermilk and applesauce. Measure out the amount of sugar you would need and then substitute about half of the amount of the new ingredient to start. The buttermilk and the applesuace has more water so you dont want to make the batter too thin. Add a little more until you have the right consistency of batter. Hope that helps.
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