what is the difference between thick and liquidy cupcake batters?
I've seen cupcake batters that are thick and scoopable with an ice cream scoop and I've seen cupcake batters that are very liquidy in nature. What is the difference between them in general, what are the ingredients that make either one, and what are the differences in the final outcome?
Best Answer
This is a pretty general question, and there are a lot of different methods and ingredients that can affect the thickness of cake batter and the density of cakes or cupcakes.
Most cupcake batter is really just regular cake batter cooked in smaller amounts. Although there are sometimes different instructions for how to do fancy tricks like filled cupcakes, the actual batter itself is usually the same batter as used for the various other cakes like plain yellow sponge cake, carrot cake, chocolate cake, etc. There are a lot of different styles of cakes and, with very few adjustments, most of them can be made into cupcakes.
Usually the thicker batter will form a denser cake (and thus, a denser cupcake). It may have more egg and/or use butter instead of oil, and may have heavier additional ingredients like fruit (apples, bananas, pumpkin, shredded carrots) or a lot of chocolate, and/or nuts mixed in. If you were making this as a cake instead of a cupcake, you'd probably be more likely to make a quick bread loaf or perhaps a bundt cake or a sheet cake -- it's less likely to be a layer cake.
A thinner batter will generally form a lighter, fluffier cake (or cupcake), the kind of recipe that would work well as a layer cake (or a sheet cake). It may use oil instead of butter, and it may have steps such as separating the egg yolk from white and whipping the egg whites. It probably doesn't have a lot of heavy ingredients that would tend to sink to the bottom through the light batter.
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Quick Answer about "what is the difference between thick and liquidy cupcake batters?"
Usually the thicker batter will form a denser cake (and thus, a denser cupcake). It may have more egg and/or use butter instead of oil, and may have heavier additional ingredients like fruit (apples, bananas, pumpkin, shredded carrots) or a lot of chocolate, and/or nuts mixed in.Should cupcake batter be thick or runny?
As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter. It can yield moist muffins with extra keeping power.What are the differences between thin and thick batter?
Thin batters are about the consistency of thin cream; thick batters are like thick cream; still thicker batters are stiff enough to keep their shape when dropped from a spoon. Any batter is a "pour batter" until it is made so stiff that it breaks in the pouring and drops from the spoon.What consistency should cupcake batter be?
You'll know when the batter is ready for the cupcake pan when it has a creamy consistency. If it's grainy, continue to gently mix. If there isn't an even amount of batter in each cupcake liner, they're not all going to cook evenly.What happens if cake batter is watery?
If your cake mixture is too thin when you bake it, the cake will not rise properly and you will end up with something that looks more like a soft biscuit. It will probably still taste OK though unless it is too runny because you accidentally forgot to add an important ingredient.WHAT'S WRONG WITH MY CUPCAKES? How to Get Perfect Cupcakes Every Time | Cupcake Jemma
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