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Quick! I'm in a cupcake peckle

post #1 of 8
11/3/06 at 12:22pm
Thread Starter 
Hello everyone,

I am in the midst of making some cupcakes for a friend of mine and I just looked in my fridge and saw that I have no milk. I only need 8 oz. and I live out in the middle of nowhere. Can I use yogurt instead?
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post #2 of 8
11/3/06 at 1:03pm
Kelley-
According to this you can----
http://www.mountainhighyoghurt.com/h...#substitutions
Let us know how it turns out....
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post #3 of 8
11/3/06 at 1:36pm
KBean,
In some formulas the milk is you liquid and not meant to react to another ingredient.
I think water,juice, coca cola, etc.
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post #4 of 8
11/3/06 at 2:50pm
Thread Starter 
Thanks jame and pan.

I saw that I did have some dry powdered bettermilk that you use water with and that worked out just fine. Thanks again for your quick response.
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post #5 of 8
11/3/06 at 2:53pm
Thread Starter 
Oh yeah! Coca Cola? Thats grose:eek:
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post #6 of 8
11/3/06 at 3:19pm
Well I said coke, but here in TX. we would not think of using anything but Dr. Pepper:D
Glad it turned out for ya.
Pan
not kidding though, here we have DP cake, coke cola cake, 7up cake
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post #7 of 8
11/3/06 at 5:51pm
Thread Starter 

hmm

7 UP Cake, sounds interesting. I like Jello with 7 UP. Never been a fan of the Dr. I had a bad experience with it one and ever since then we have never gotten along. I am a Coke fan though. I bet that would be a good cake too.
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post #8 of 8
11/5/06 at 7:21am
I find that yoghurt gives a more tender crumb to cakes, as does buttermilk, and that if you don't use milk but some other stuff, the texture is even less tender. Milk makes things soft, acid milks make them softer. I think if you use yoghurt, you might want to substitute the baking powder with 1/4 the amount of baking soda. (Soda acts with the acid in the yoghurt)
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