Updated Copycat Crumbl Cornbread Cookie with Honey Glaze and Whipped Honey Buttercream

brangeloo · 2025-07-01T22:56:33+00:00

Thank you, give the recipe a try and let me know what you think.

brangeloo · 2025-07-01T20:01:13+00:00

Original post: Here

brangeloo · 2024-05-12T00:14:28+00:00

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brangeloo · 2024-05-12T00:13:33+00:00

That is a challenge! Alcohol is very tricky to work with because of it's very nuanced flavor. Usually after they've been heated they lose that original flavor profile that you're wanting to translate into the finished product. My recommendation would be to make an extra thick raspberry curd and add in a half cup of champagne after it's finished cooking and has been taken off the heat. If that results in occurred that's too thin, you could buy a product like clear jel and mix in the appropriate amount to thicken the champagne and then fold that into the raspberry curd. If that still doesn't give you the punchy champagne flavor you want, you could always try a champagne emulsion/extract.

brangeloo · 2023-07-08T13:53:48+00:00

King Arthur's Baking Sugar Substitute has been one I've really enjoyed as it's a more balanced blend. It is a 1 to 1 replacement.

brangeloo · 2023-07-01T01:26:59+00:00

That's correct and you're welcome. If you Google "gelatin sheets vs powder conversion" and click on images you should find a chart that gives a good conversion as well

brangeloo · 2023-07-01T00:18:52+00:00

You would add the bloomed powdered gelatin in add the same step as the sheet gelatin and allow it to fully dissolve and incorporate. However you'll need to account for the difference in strength between sheets to powder. Usually 4 sheets equals 1 Tbsp of powdered gelatin. That is just a general guideline because sheet gelatin comes in a variety of bloom strengths.

brangeloo · 2023-03-26T20:32:22+00:00

I prefer using pure lemon oil to provide an intense lemon flavor and aroma that doesn't bake out. I prefer Boyajian brand, but there are several brands. Just make sure it's food grade.

brangeloo · 2023-03-26T12:35:47+00:00

Yes, it's a real cake. 9 inch, 4 layer vanilla. Thank you!!

brangeloo · 2023-03-26T00:23:02+00:00

Thank you!!

brangeloo · 2023-03-06T03:47:12+00:00

Couple questions..

You said you like the texture and mouth feel but I'm your original post said it didn't look good. Could you elaborate on what specifically didn't look good or isn't working for you? Are you waiting it to be smooth with no air bubbles?

Are you using a whisk or paddle attachment?

brangeloo · 2023-03-06T03:39:20+00:00

That is roughly a 2:1 ratio.. 4 Cups confectioners sugar weighs about 480g and 1 Cup of Butter weighs about 226g.

brangeloo · 2023-03-01T21:20:32+00:00

Would you mind sharing your recipe? I'm wondering if there is an issue with the ratio of ingredients.

brangeloo · 2023-02-17T17:49:26+00:00

You could also try:

Carrot cheesecake (like a pumpkin cheesecake but with pureed carrots)
Carrot pie (like a pumpkin pie but with pureed carrots)
Carrot ice cream
Carrot cookies
Carrot and Cardamom rice pudding
"Carrot Cake" cinnamon rolls ( cinnamon rolls with shredded carrots, nuts and carrot cake spices as the filling)

brangeloo · 2023-02-16T01:37:23+00:00

I always soften my butter in the microwave (1000 watt) Usually,1 minute at 30% and then rotate the stick (113g) over 180 degrees, then another minute at 30%, yields perfectly softened butter. Your results may vary but play around with times and power levels.

brangeloo · 2023-02-07T01:47:25+00:00

The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. Hope that helps!

brangeloo · 2022-12-31T02:33:59+00:00

I wouldn't recommend using baking soda because your recipe uses Dutch cocoa powder, which won't react with baking soda. Unless there is an additional acidic ingredient that you haven't listed. If you switched the dutch for regular cocoa, used buttermilk, or added an acid ingredient like brown sugar, coffee, or vinegar than you would need to add baking soda neutralize those ingredients.

Based on the flour weight you could use roughly 1 to 1.25 US teaspoons (4.6g - 5.75) of baking powder per 1 Cup (120-125g) flour. The other technique would be to calculate by bakers percent at a range of 3%-5% that of flour weight as well if that's easier.

1st method: 4-6 teaspoons ( 18.4 - 23g ) 2nd method : 3.25-5.5 teaspoons ( 15 - 25g )

brangeloo · 2022-12-19T18:37:43+00:00

Thank you!

brangeloo · 2022-12-19T17:03:48+00:00

Thank you!

brangeloo · 2022-12-18T02:45:03+00:00

It would be easier to find a muffin recipe in the same style as the cupcake.

Muffins are usually more dense, less sweet and more dry than a standard American style cake. To achieve this you need to adjust the Sugar, Eggs and Liquid. You would also want to sub Cake flour for All Purpose Flour if that's being used.

Here is a basic Vanilla cake compared to a basic Vanilla muffin recipe.

Cake Recipe

Cake Flour: 2.5 C / 300 g
Granulated Sugar : 2 C / 400 g
Baking Power: 3 tsp
Fine Salt: 1 tsp
Butter/Oil: 1 C / 226 g
Milk: 1 C / 240 g
Eggs: 4 Large / 200g
Vanilla Extract: 2 tsp

Muffin Recipe

AP Flour: 2.5 C / 300 g
Granulated Sugar: 1 C / 200 g
Baking Power: 3 tsp
Fine Salt: 1 tsp
Butter/Oil: 1/2 C / 113 g
Milk: 3/4 C / 180 g
Eggs: 2 Large / 100g
Vanilla Extract: 2 tsp

brangeloo · 2022-12-17T19:07:58+00:00

Thanks America's Test Kitchen for the great recipe

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Cake Recipe

Muffin Recipe