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?
If you scroll down you'll see some posts with this issue. You recipe sounds good too.
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.