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Fruit in cupcake batter....

post #1 of 9
Thread Starter 
I had a recipe that called for diced strawberries in the batter. They turned out really mushy inside, so much so that I thought for a moment that the batter didn't bake all the way through... hubby suggested pureeing the fruit next time and adding it that way rather than using diced.

Any suggestions on this?? Or maybe advice on how to keep the diced strawberries from getting so mushy? I really have been trying to make strawberry cupcakes and this is my second failed attempt...
post #2 of 9
You can add halved strawberries to muffin batter just as you can add blueberries or raspberries. But these don;t have a shelf life past the day they are baked.

For fruit in cupcakes, you need to try using the dried strawberries.

There are cake recipes online that use strawberry puree but the reviews are all over the place so it;s hard to recommend a recipe.

Use google to find a recipe.
post #3 of 9
One mistake often made when people add berries to a cake batter is that they don't compensate for the excess liquid content that all berries have.

Another mistake people make is... they hull thier strawberries THEN wash them..... thumbsdown.gif
Wash your strawberries whole with the hull intact.
This also helps keep the flavour of your strawberry.
Pat dry - then hull - then pat dry again - then slice in half or chop as you wish.
Then gently bpat dry again.
Even after doing all of this there will still be alot of natural liquid inside the strawberries.

If you decide to blitz them - make sure you use that liquid as part of the liquid your recipe calls for.....and not an added liquid.
When adding your strawberries - stir them into your batter with a spatular - at the end of preparing your batter - this will also help in keeping them *neat* during the cooking process.

Bluehue
post #4 of 9
Thread Starter 
Quote:
Originally Posted by BakingIrene

You can add halved strawberries to muffin batter just as you can add blueberries or raspberries. But these don;t have a shelf life past the day they are baked.

For fruit in cupcakes, you need to try using the dried strawberries.

There are cake recipes online that use strawberry puree but the reviews are all over the place so it;s hard to recommend a recipe.

Use google to find a recipe.



thanks! I did a lot of googling last night and none of the recipes really stuck out to me other than a lot used puree. I really like the recipe I have, I am just trying to figure out the best way to incorporate the strawberry taste without ruining the cupcake.
post #5 of 9
Thread Starter 
Quote:
Originally Posted by Bluehue

One mistake often made when people add berries to a cake batter is that they don't compensate for the excess liquid content that all berries have.

Another mistake people make is... they hull thier strawberries THEN wash them..... thumbsdown.gif
Wash your strawberries whole with the hull intact.
This also helps keep the flavour of your strawberry.
Pat dry - then hull - then pat dry again - then slice in half or chop as you wish.
Then gently bpat dry again.
Even after doing all of this there will still be alot of natural liquid inside the strawberries.

If you decide to blitz them - make sure you use that liquid as part of the liquid your recipe calls for.....and not an added liquid.
When adding your strawberries - stir them into your batter with a spatular - at the end of preparing your batter - this will also help in keeping them *neat* during the cooking process.

Bluehue



thanks! I did wash before hulling them and made sure they were dry before I cut them up... the recipe hadn't mentioned skimming back on the liquid (oil/water) at all so that could be the problem. Ill have to try it again and see if I can find the right balance.
post #6 of 9
Quote:
Originally Posted by saraek

Quote:
Originally Posted by Bluehue

One mistake often made when people add berries to a cake batter is that they don't compensate for the excess liquid content that all berries have.

Another mistake people make is... they hull thier strawberries THEN wash them..... thumbsdown.gif
Wash your strawberries whole with the hull intact.
This also helps keep the flavour of your strawberry.
Pat dry - then hull - then pat dry again - then slice in half or chop as you wish.
Then gently bpat dry again.
Even after doing all of this there will still be alot of natural liquid inside the strawberries.

If you decide to blitz them - make sure you use that liquid as part of the liquid your recipe calls for.....and not an added liquid.
When adding your strawberries - stir them into your batter with a spatular - at the end of preparing your batter - this will also help in keeping them *neat* during the cooking process.

Bluehue



thanks! I did wash before hulling them and made sure they were dry before I cut them up... the recipe hadn't mentioned skimming back on the liquid (oil/water) at all so that could be the problem. - when ever i make Strawberry Friands or Strawberry cupcakes - i use them as part of the liquid called for. That way the batter cooks as per the nominated time and they don't end up muchy - let us know how your next batch turns out...

You could add the pieces of strawberry to the cupcakes just before you pop them in the oven - just lightly push the pieces in - so as you can still see a little bit sticking out the top.
Lollll - i did that once when i forgot to add them to the actual batter process.
The batter puffed up around them - thery did look suitable - and edible...
Bluehue

Ill have to try it again and see if I can find the right balance.
post #7 of 9
Thread Starter 
How do you add it to the liquid measurements? I use a doctored cake mix and it calls for oil and water (for the strawberry recipe) Would I use the puree as part of the water measurement?
post #8 of 9
Quote:
Originally Posted by saraek

How do you add it to the liquid measurements? I use a doctored cake mix and it calls for oil and water (for the strawberry recipe)

Would I use the puree as part of the water measurement?
Yes... use your puree as part of the liquid required

Bluehue
post #9 of 9
I've made strawberry bread in the past which uses chopped up strawberries and although the pieces stay there, the color doesn't and it can be a bit grey. However, I do use a recipe from this site which is a really good scratch strawberry cake which I'm sure you can use as a cupcake. It has good strawberry flavour and gets rave reviews.

http://cakecentral.com/recipe/summers-scratch-strawberry-cake
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