Home bakers, we have a question for you. Are you tired of using granulated sugar, and regular store-bought caster sugar in your creations? Are you tired of finding crunchy granules, and insipid lumps in your baking? Well we have an amazing solution for you. It is called Pirouette Light Muscovado Sugar. Believe us when we tell you that it is going to change the way you bake! Pirouette Light Muscovado Sugar originates from Africa's very own sweet isle, Mauritius. And it has an amazing history, which we will explore. We will also demystify the differences between Muscovado sugar and granulated sugar. Most importantly we will end with a lip-smacking dessert recipe. So do stay with us all the way to the end!
The history of Mauritian Sugar
Mauritian sugar has a rich history dating back to the 17th century when Dutch settlers first introduced sugarcane to the island. However, it was not until the 18th and 19th centuries when sugar production on the island began to grow significantly, with the introduction of African slaves to work on the sugarcane plantations. Mauritian sugar production continued to expand throughout the 19th century, with the island becoming one of the world's largest producers of sugarcane. In the years following World War 2, the Mauritian sugar industry underwent significant changes, with the introduction of new technologies, improved production techniques, and government policies aimed at supporting the industry's growth. Today, Mauritius remains a major producer of high-quality sugar, with the industry playing a crucial role in the island's economic and cultural heritage.
The key differences between baking sugar and table sugar
Here are 5 key differences between Pirouette Light Muscovado Sugar and granulated sugar.
- Color: Pirouette Muscovado Light Sugar is a light brown color, while granulated sugar is pure white.
- Flavor: Pirouette Muscovado Light Sugar has a subtle caramel flavor with hints of toffee, molasses, and/or vanilla, while granulated sugar has no discernible flavor.
- Moisture Content: Pirouette Muscovado Light Sugar has a higher moisture content than granulated sugar, which makes it more pliable and easier to work with in baking.
- Nutritional Content: Pirouette Muscovado Light Sugar contains more nutrients, such as iron, calcium, and potassium, than granulated sugar.
- Composition: Pirouette Muscovado Light Sugar is less processed than granulated sugar and retains more of the natural molasses, which gives it a unique flavor and texture.
What are the advantages of using Pirouette Light Muscovado Sugar in baking?
Are you looking to give your baked goods a unique twist? Look no further than Pirouette Light Muscovado Sugar.
- This sugar boasts a flavor that is simply unparalleled, with its complex blend of notes including molasses and caramel. By using Pirouette Light Muscovado Sugar in your baked goods, you can add depth and dimension to their taste profile.
- With a higher moisture content than granulated sugar, Pirouette Light Muscovado Sugar can help keep your baked goods moist and tender, while also improving their texture.
- Its natural sweetness is more pronounced than that of granulated sugar, so you can use less sugar and still achieve the same level of sweetness in your creations.
- Pirouette Light Muscovado Sugar can help your baked goods brown more evenly, thanks to its high molasses content. And with its versatility, you can use it in a wide range of baked goods, from cakes to bread.
Recipe Time:
Red Velvet Cupcake with Cream Cheese Frosting
Ingredients
For the red velvet cupcakes
- 1 1/4 cups all-purpose flour
- 1/4 cup Pirouette Light Muscovado Sugar
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
For the Cream Cheese Frosting:
- 2 packets cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, Pirouette Light Muscovado Sugar, granulated sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, egg, vanilla extract, and red food coloring.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- Pour the batter into the prepared ramekins filling each liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, make the cream cheese frosting. In a large mixing bowl, beat the cream cheese and butter until smooth and creamy. Add the confectioners' sugar and vanilla extract and beat until well combined.
- Once the cupcakes have cooled, pipe or spread the cream cheese frosting on top of each one
Conclusion:
Baking can be a true pleasure when you use the right ingredients. For your cakes, cookies, and other desserts, Pirouette Light Muscovado Sugar is a flavourful and complex ingredient that is sure to change the way you think about baking
