Cream cheese cupcake?!
Cream cheese cupcake?
I am making cream cheese cupcakes now and i have a little proble. They said beat the batter until smooth. I am not sure what it means by smooth here..mine looks creamy or watery. Am I in the right track?
Additional Details16 hours ago
my cream cheese is the filling while batter consists of flour, sugar, water, oil, cocoa powder *scratch my head*
Answers: 16 hours ago
my cream cheese is the filling while batter consists of flour, sugar, water, oil, cocoa powder *scratch my head* Are you using a mixer or a whisk? It should be smooth, no lumps, especially if you are using a boxed mix. If you were making muffins...then you should have some lumps or they would be tough.
But if it is creamy, and you can look at it and not see big lumps of flour, you're on the right track.
Watch the Food Network when you're learning how to bake, it helps you see how things should look before you make them. It really helped me when I started.
Good luck! Yes. If you started off with softened cream cheese that has been allowed to sit at room temperature, your batter will be smooth like a thick custard (no lumps). Be careful not to beat any excess air into your batter. Too many air bubbles with create cracks and/or sunken cupcakes. Tap the bottom muffin pan a couple of times against the countertop prior to baking. This will release excess air. smooth just means no large lumps. It sounds like you are on the right track! :) I hope they are tasty! creamy or watery is bout right. more on the creamy side. Sorry, i couldn't help you much but i would love to taste your cream cheese cupcake... http://web.foodnetwork.com/food/web/sear...
(Pics:http://images.search.yahoo.com/search/im...