Cupcake Batter Help!!!

Baking By icjc Updated 25 Jan 2011 , 7:01pm by luddroth

icjc Cake Central Cake Decorator Profile
icjc Posted 24 Jan 2011 , 5:59pm
post #1 of 6

Hi all,
i was making Vanilla Cupcakes over the weekend. and this is the 3rd time i made this cupcakes from the same recipe. but this weekend, my cupcake batter looks a little weird.
here were my steps:
1 - i cream 1 stick butter & 3/4 cup sugar together until it's fluffy & light color.
2 - i add eggs (2 eggs - i used jumbo size eggs, because that's what i have at home at that time) 1 at a time, and each addition i make sure it's incoporated well, here is my weird batter started to change. after i put in my 2nd egg, the batter looks like cottage cheese, lumpy and a little watery. but i still keep beating it.
3 - then i added my flour alternate with milk. start & ending with flour.
after i finished putting all my flour in, the batter looks normal, but not as smooth as it should be.
overall, the cupcake still came out ok, but just worder where went wrong? was it because the size of the egg? too much egg? or i didn't beat the butter with suger long enough?
i hope someone can help me with this.
thank you so much!!!

5 replies
jillyscakes Cake Central Cake Decorator Profile
jillyscakes Posted 24 Jan 2011 , 6:02pm
post #2 of 6

Sometimes you need to put a tablespoon of flour in with egg to stop it curdling.

Dayti Cake Central Cake Decorator Profile
Dayti Posted 24 Jan 2011 , 6:06pm
post #3 of 6

Aside from adding a bit of flour with your eggs, were your eggs and milk at room temperature or had you just taken them out of the fridge? This can also make your batter a bit on the unsmooth side. But if they baked up ok its not really a problem.

luddroth Cake Central Cake Decorator Profile
luddroth Posted 24 Jan 2011 , 6:20pm
post #4 of 6

The size of the eggs definitely is a problem. Jumbo eggs have a lot more liquid in them than large eggs and will make the batter much looser as a result. And I think your guess about creaming the butter is also correct -- the butter should be beaten at medium high speed for 3 full minutes -- time it -- it's longer than you think. THEN add the sugar, a little at a time, and beat for another 30 seconds after each addition. Scrape the bowl and beat them together another full minute. You almost cannot overbeat the butter and sugar mixture, but underbeating it ruins cake texture. And the temperature of the eggs and the butter matters. The butter should not be too soft -- it should be taken out of the fridge and then put in your mixer when it is just soft enough to indent when you press on it, but not so soft that the whole stick is squishy. The eggs should be at room temp -- you can sit them in a bowl of lukewarm water for a few minutes to warm them up from the fridge. Then, once you start adding the milk and flour, don't overbeat -- just get it mixed in. These techniques apply to every vanilla, white, butter cake/cupcake recipe. Chocolate cakes are different.

icjc Cake Central Cake Decorator Profile
icjc Posted 24 Jan 2011 , 8:10pm
post #5 of 6

Thank you all for the tips on making the vanilla cupcake batter.
I will pay more attention on those little tips.
the eggs & butter are all room tempeture. but i think my butter were too soft that kinda of squishy.
Thank you all again icon_biggrin.gif

luddroth Cake Central Cake Decorator Profile
luddroth Posted 25 Jan 2011 , 7:01pm
post #6 of 6

You're welcome -- good luck with it and let us know how it goes!

Quote by @%username% on %date%