What's the difference between extracts and emulsions? Extracts tend to use an alcohol solvent - a common base for blending essences as most flavours are easily soluble in alcohol. Emulsions, however, avoid the use of solvents like alcohol. Instead, the flavours are blended into a water-based solution. Why Emulsions? A flavour emulsion is a microscopic dispersion of tiny flavour droplets in an aqueous medium, usually water. This is made possible by the use of an emulsifying agent, in which case the flavour droplets become encapsulated by the gum. In turn, this protects the flavour from thermal abuse when heating and baking products. i.e.: Flavour emulsions do not 'bake out' Generally lower cost than extracts A more 'natural' aroma 1tsp. extract = 1 tsp. emulsion Available in 4oz. Please note, this is a highly concentrated flavouring and should be kept out of reach of children. Directions For cupcakes: Preheat your oven to 375F. Butter and flour muffin tins, or fill with baking cups. Combine all ingredients in large bowl. Using an electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat for 4 minutes. Spoon batter into prepared muffin cups filling 3/4 full. Bake cupcakes according to package directions, until tester comes out clean. Remove from pans and cool on racks. Cool completely before frosting. Makes 24 cupcakes. For frosting: Using an electric mixer, beat cream cheese, butter and milk in large bowl until smooth. Beat in powdered sugar, vanilla, and coconut flavouring. Frost cupcakes and press flaked coconut onto the top of each cupcake. To make a layer cake, divide batter between two generously buttered and floured 9-inch diameter cake pans and bake according to package directions. Cool in pans for 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely. Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting and sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least one hour. (Can be made one day ahead. Cover loosely and keep chilled until 1 hour before serving.) Recipes Frosting 2 8oz packages of cream cheese 1/2 cup (1 stick) unsalted butter, softened 1/2 cup milk 3/4 cup powdered sugar 1 teaspoon vanilla extract Several drops of LorAnn Coconut Super Strength Flavouring (to taste) 1 10oz package sweetened flaked coconut (about 3 cups) For an even simpler frosting, use a can of prepared Cream Cheese Frosting and add several drops of LorAnn Coconut Flavour. Top with flaked coconut as described above. Cupcakes 1 18.5oz package butter recipe golden cake mix 3 large eggs 1/2 cup (1 stick) butter, softened 2/3 cup water 1/2 teaspoon of LorAnn Coconut Super Strength Flavouring 1/8 teaspoon of LorAnn Butter Rum Super Strength Flavouring Use LorAnn’s coconut baking emulsion in any recipe calling for coconut extract and get extra flavourful results, perfect for adding a true coconut flavour to cakes, cookies, frostings and sweet breads!
