I would suggest tossing the caramel pieces in flour or the dry cake batter (before any liquids are added.) Rolling soft candies in flour before embedding them in batter helps keep them from sinking to the bottom of the cupcake as it bakes.This technique also helps with fruit that you don't want to sink to the bottom, berries etc.
https://www.livestrong.com › Food and Drink
I wonder, since sugar attracts moisture, if the caramel is absorbing moisture from the cake, which in turn absorbs the now-runnier caramel? Maybe start with less-runny caramel? I have no idea if this is the case, but it's a thought...
It looks to me like there's some soaking of caramel in the picture you attached. Do you want to bake the caramel in, or fill a baked cupcake (or does it not matter)? I think the answer might lie with the caramel more than the cake. The one time I had a caramel filled cupcake the caramel was pretty thick because the cupcakes had to survive a while. How thick is the caramel you're using? If you have time, maybe consider testing out other baker's caramel filled cupcakes - what looks perfect online might not hold up well in real life, and maybe you can get a feel for a caramel consistency that works.
You could also pipe liquid caramel into the middle of the baked cupcake. I have seen that done. Maybe core out a bit out of the middle, pipe it in, and then ice the top as you normally would for a cupcake.
I've also tried this.But all the caramels were soaked in by the cupcakes.also the cupcakes became sticky inside for soaking in.totally confused what to do to cope with this
@M. Ishaque. Not sure, but here are a couple theories and ideas.
No problem with making a cake recipe into cupcakes - we all do it all the time.
If you are baking the caramel in the middle of the cupcake, maybe the heat of the oven makes the caramel melt into the cupcake.
If you are injecting a soft caramel sauce into the cupcake, again, maybe when the cake is too hot.
If you are already inject the caramel into a cooled cupcake and still have soaking problems, maybe cut out part of the baked cupcake and add a firm caramel & some icing.
Last idea, use caramel as a layer under icing, or as part of icing if you can't get the stuffed caramel to work.
Hope these help, and that others give more suggestions.
PS there are lots of recipes out there for idea #3 ...cut out small piece from center of baked muffin, inject about tsp of caramel, then top with icing.
Could you describe what you want to do in some more detail...is it for a FUTURE batch you want to prevent soaking, OR to fix the current, OR both?
Also, if possible, please link the recipe in your reply.
Then we can answer your question(s) better. ;)
I want to make these cupcakes for commercial purpose.I am about to start bakery business.so planning to make a simple chocolate cupcake with Caramel filling inside.Just like the picture attached.but every time the caramels are soaked in completely.
The recipe I am using for cupcakes https://youtu.be/GgOIdkV5PPQ
Though this is a normal chocolate cake recipe.I am using it for making cupcakes
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https://www.livestrong.com › Food and Drink
No problem with making a cake recipe into cupcakes - we all do it all the time.
If you are baking the caramel in the middle of the cupcake, maybe the heat of the oven makes the caramel melt into the cupcake.
If you are injecting a soft caramel sauce into the cupcake, again, maybe when the cake is too hot.
If you are already inject the caramel into a cooled cupcake and still have soaking problems, maybe cut out part of the baked cupcake and add a firm caramel & some icing.
Last idea, use caramel as a layer under icing, or as part of icing if you can't get the stuffed caramel to work.
Hope these help, and that others give more suggestions.
Also, if possible, please link the recipe in your reply.
Then we can answer your question(s) better. ;)
The recipe I am using for cupcakes https://youtu.be/GgOIdkV5PPQ
Though this is a normal chocolate cake recipe.I am using it for making cupcakes