Cupcake Ingredients: Sugar
The purpose of sugar in baking is primarily to add flavor or sweetness to the final result. Sugar can further be broken down into the following:
- Brown Sugar
- Granulated Sugar
- Confectioner’s Sugar
Brown sugar typically comes in light or dark versions and work just as well in cake recipes. My mom uses only brown sugar when baking and it gives the cakes a dark or light brown color depending on the version used.
Granulated sugar refers to the regular, white sugar that is typically readily available and used in various recipes.
Confectioner’s sugar is also known as Powdered Sugar and is most often sprinkled on already baked goods, though it can also be added to recipes.
All sugar should always be stored in an airtight and moisture free container to prevent it from hardening and developing lumps. If your sugar does happen to develop hard lumps, you can always soften them by adding in a piece or slice of bread into the bag for a day or so or microwaving the sugar in a bowl in 10 second increments.