Pumpkin spice cupcakes. White specs?

[Cooking4Fun]

Pumpkin Cupcakes with Cream Cheese Frosting - Sally's Baking Addiction

The one and only recipe for pumpkin cupcakes with cream cheese frosting that I'll bake! Easy to make and super moist with delicious pumpkin spice flavor.

sallysbakingaddiction.com

I tried this recipe twice. I skipped the frosting part and second time doubled spices because it seemed a little bland first time. White specs appeared both times in baked cupcakes which I assume is unmixed flour. The second time I mixed everything very thoroughly. Is there a trick to get lumps out of dry ingredients when mixing with wet ingredients?

Also could a recipe like this benefit from fine carrot shavings?

 

[pepperhead212]

Either place everything dry in a food processor, and process a long time, to break up any possible clumps, or if it still seems to have little specks (I had this with some flour I had in a vacuum sealed bag, and since it was almost rock hard, even then there were specks in it), sift it through a fine strainer - not the medium coarse strainers, that most old sifters had in them - and that will get all those tiny lumps out of it.

 

[GotGarlic]

If the batter isn't too thick, use a whisk.

Regarding the spices, are yours fairly fresh? They do lose aroma and flavor over time.

 

[GotGarlic]

Either place everything dry in a food processor, and process a long time, to break up any possible clumps, or if it still seems to have little specks (I had this with some flour I had in a vacuum sealed bag, and since it was almost rock hard, even then there were specks in it), sift it through a fine strainer - not the medium coarse strainers, that most old sifters had in them - and that will get all those tiny lumps out of it.

Processing cupcake batter for too long will start to develop the gluten, which can make them tough.

 

[pepperhead212]

Processing cupcake batter for too long will start to develop the gluten, which can make them tough.

As I noted, process everything dry, in the food processor (if having trouble with getting lumps out). I wouldn't even process the wet ingredients in the FP - just dump in a bowl, make a well, and process by hand.

 

[GotGarlic]

As I noted, process everything dry, in the food processor (if having trouble with getting lumps out). I wouldn't even process the wet ingredients in the FP - just dump in a bowl, make a well, and process by hand.

Oops, sorry. I missed that.

 

[Cooking4Fun]

I don't know how old the spices are. The pumpkin spice was probably recent and for this particular purpose. The cinnamon is a large container and is probably at least a year old.

 

[GotGarlic]

I don't know how old the spices are. The pumpkin spice was probably recent and for this particular purpose. The cinnamon is a large container and is probably at least a year old.

They're probably fine, then. If you're comfortable with tasting raw batter, you could do that and decide if you want more seasoning.

 

[Cooking4Fun]

I wish this recipe called for entire can of pumpkin puree so I didn't have like 40% of a can left.

 

[GotGarlic]

I wish this recipe called for entire can of pumpkin puree so I didn't have like 40% of a can left.

I know what you mean lol

Here are some ideas for using it up: https://sallysbakingaddiction.com/leftover-pumpkin-puree-recipes/