ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

FUN da-Middles™ FAQ

FUN da-Middles™ Frequently Asked Questions

Q. Is my batter supposed to be thicker than normal cupcake batter?

A. Yes, Fundamiddles cupcake mix is specially formulated to make sure the filling bakes in the center and does not fall to the bottom of your cupcake. The batter will be thicker than normal cupcake batter, but don’t worry; the cupcakes will still be moist and taste great!

Q. What happens if I don’t put the filling in the middle of the cupcake?

A. If you bake the filling on the bottom of the cupcake it will stick to the baking cup liners and separate from the rest of the cupcake when you peel off the liner.

If you bake the filling on the top of the cupcake it will sink a little, but still remain on the top of the cupcake. CAUTION: Filling is Hot when it comes out of the oven, be sure to let the cupcakes cool for 20 minutes before eating them. The final texture will be chewier than if you baked it in the middle where it would be creamy.

If put the filling on top of the cupcake after it has baked and cooled, it will be difficult to spread. The filling was formulated to be baked and this is what we recommend.

Q. What causes a wrinkled top and extreme shrinkage?

A. This may be caused by too much liquid. Be sure to follow the directions on the package and measure carefully. To measure liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level.

Beating the batter too much. Double-check the beating time in the package directions, and use low or medium speed on your standard or portable mixer. If you're beating the batter by hand, beat 150 strokes per minute—it's okay to rest now and then!

Not baking the cake for the correct bake time as specified f in the package directions. If extra ingredients are added to the cupcake batter (such as sour cream, pudding, etc.), bake times may need to be adjusted.
The oven temp is too high. To check oven accuracy, use an oven thermometer. Follow the package directions to determine if the cupcakes are done.

Q. What causes a cupcake to be dry and/or crumbly?

A. To keep your cupcakes from getting dry or crumbly, use all the eggs called for in the package directions and use large eggs, rather than small ones. If you're not sure what size eggs you have, measure them: 3 whole large eggs equals 2/3 cup; 3 egg whites equals 1/2 cup.

Also, don't leave out the oil! Speaking of liquid ingredients, be sure to follow the directions on the package and measure carefully. To measure liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level.

Don't bake your cake too long. Use the test for doneness given in the package directions and recheck the baking time.

Also, make sure your oven isn’t too hot. To check your oven accuracy, use an oven thermometer.

Q. What happens if I don’t use baking cups?

A. We highly recommend using baking cups. If baking cups are not used and any of the filling hits the sides or bottom of the pan, the cupcake will be extremely difficult to remove, may not come out at all or it will be damaged during removal.

Q. What causes a cupcake to crack?

A. Beating the batter too much. Double-check the beating time in the package directions, and use low or medium speed on your standard or portable mixer. If you're beating the batter by hand, beat 150 strokes per minute—it's okay to rest now and then!

Make sure your oven isn’t too hot. To check your oven accuracy, use an oven thermometer.

Don't bake your cake too long. Use the test for doneness given in the package directions and recheck the baking time.

If baking multiple trays, be sure the pans are not too close to each other or to the sides of the oven. The pans should be about an inch apart and away from the oven sides. Also, adjust the oven rack so that it's in the middle of the oven.

Q. What causes the filling to bake out of the top of the cupcakes?

A.  Not covering the filling completely. Be sure to cover both the top and sides of the filling with batter to make sure it stays in the center. 

Q. What causes a cupcake to sink in the center?

A. Not baking the cake to the correct bake time as specified on the package directions. If extra ingredients are added to the cake batter (such as sour cream, pudding, etc.), bake times may need to be adjusted.
Also, make sure your oven temp isn’t too low. Use the test for doneness given in the package directions and recheck the baking time. To check your oven accuracy, use an oven thermometer.

Q. What causes the filling to sink to the bottom?

A. This may be caused by too much liquid. Be sure to follow the directions on the package and measure carefully. To measure liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level.

Also, as you are adding the filling to the middle or covering the filling with batter on top, be sure that you don’t push down on the filling, this will cause the filling to sink to the bottom.

Q. How should the cupcakes be stored?

A. You can store cupcakes at room temp or in the fridge or freezer.

Cupcakes will keep at room temp for up to 4 days, loosely covered.

Cupcakes will keep up to 7 days in the fridge if they're covered.

Cupcakes can be frozen for up to 2 months. To thaw cupcakes, loosen the wrap and let it stand at room temp for 2 to 3 hours.

ENDECA_EXCLUDE_START
 
ENDECA_EXCLUDE_END
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END