I followed a red velvet cupcake recipe found online with lots of good reviews. I sifted the sugar because it was lumpy, then creamed butter and sugar as directed in the recipe. I used a stand mixer to prepare the batter, during and after finishing the batter, I used a spatula to clean the sides and bottom. However, when putting the batter in the cupcake liners, I noticed some white lumps. After baking, some of these white bubbles "surfaced and burst". I sampled one and found that it was crystallized sugar. Why would this happen if the sugar was sifted? It´s bothering me because I followed the recipe as written, measurements and preparation was done according to good baking practice. Argh!
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Sugar crystallized in cake batter
post #2 of 2
2/13/13 at 4:55am
