I wanted to make 'stuffed' carrot cake muffins. I checked a few recipes, like (carrot cake muffins with cream cheese filling), (stuffed carrot cake muffins) or (carrot cheesecake muffins), just to follow methodology of the filling part, as I have done tons of carrot cakes before, and also carrot cake muffins. My guess was:
- Making a regular carrot cake muffin dough (whichever your fav recipe), pour in baking moulds until half (or whatever preference), pour filling, pour the rest (to close/complete the muffin shape for when it bakes).
Then I noticed the 'filling' part, as I did not consider it would be different to the classic frosting in a carrot cake (hence why I thought and used the '
stuffed' word in the beginning of my question). I've seen there are differences between filling and frosting, and here. I always filled and topped my carrot cakes (and other cakes, chocolate cake with choco frosting unless I did a ganache, Red Velvet, etc) with frosting. Never did I consider that they should be made different (if they should at all).
The ingredients of a cream cheese filling seem different than cream cheese frosting (recipe example). More specifically, I've noticed that butter is not present. Just cheese and sugar (+vanilla).
So my question: is there any difference in BAKING filled muffins with filling (as all recipes I've seen) and baking filled muffins with frosting. Does adding butter to make it from filling to frosting, change anything in terms of baking it? In the SA.SE answer to the question, it is stated:
You can therefore have a filling made of frosting, but you cannot have a frosting made of filling.
But I'm assuming it's for already baked goods. What about for