Yes, I Used Pudding In The Batter & Lived To Tell About
Baking By AKS Updated 14 Feb 2011 , 1:56am by YummyTipsyCakes
I know that there were some issues with adding pudding to the batter for cupcakes and them exploding. Well, I just took my second batch of 24 out of the oven and no problems. As a matter of fact they came out beautifully. Nice and domed (400 degrees, then down to 350 when they hit the oven), and absolutely delicious. I used the "Durable Cake for 3D and Wedding Cakes" recipe on this site and it was wonderfully easy. I sifted the DH mix and pudding, added all the ingredients (not bothering to mix after each addition), and even used liquid whites. From now on-this is the only recipe I use. To whomever posted this, I am deeply indebted! Thank you.
Really? This has exploded for people? Really? I've never heard of that. I add pudding to my mixes quite often and never had that issue.
I have a doctored recipe I use often that calls for the mix, sc, pudding and shaved chocolate as well as eggs and water or milk. I use it for rounds, sheets, cupcakes, and mini cakes - all the same.
Really? Why would it explode? That's almost funny. Do they really mean explode or do they just over fill it and it capsizes? I know with the recipe I use I cannot be tempted to fill it more than half way or it will overflow in the oven. Is that what they mean? Overflow rather than explode?
yeah, I saw it after the fact... still weird to me. I've always pudding (including in boxes that supposedly already have pudding) - I've never had an issue.
That's all I use is a doctored mix with pudding and have never had explosions........strange!
I use pudding in all mine and never has one exploded! I think that's pretty funny that people have posted that. Maybe it's something else they are putting in their batter?
I use pudding in my mixes all the time. I love how it makes my cupcakes so darn full. I only use instant puddings though I've never used cook and serve puddings.
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