Hi all... dont know if this is a stupid question but i find whenever i make my vanilla cupcakes (just this particular one!) the cupcakes dont stick to the liner! When i take it out of the pan, the liner starts peeling off as it's cooling or just slip off as i take it out why?! is it something i use in the recipe?
I also notice that my vanilla cupcake batter is the only one (out of my other recipes) that is fluffy and needs to be spooned into the liners... all the others i can just pour it in... does that have something to do with it?
this has been bugging me for the longest time so any insight would be really appreaciated!
I have a chocolate cupcake that does the same thing unless I put exactly the right amount in the liner. They shrink a LOT after they come out of the oven. If I don't put enough in, then they shrink in so much they pull away from the liners. If I put in just the right amount, then they are perfect. I think it's got something to do with the ratio of wet to dry ingredients. But they taste so good, I keep making them and measure VERY carefully!
If they are cooling too fast that may be another reason the liner pulls away from the sides.
I don't know if that helps at all...good luck!
Not sure if this works, but i read somewhere on CC that if you leave the cupcakes in the oven for 10 minutes afer they are baked, this will prevent the liners from pulling away. :p
wouldn't they be seriously overbaked if you left them in for 10 minutes after they were baked?
Hi suzie1962.. i've tried it before and my cupcakes were fine... but then again.. i'm using a microwave convection oven which cools down pretty quick compared to a normal oven.. :p but if you are worried about the cupcakes overbaking.. maybe you could leave the oven door ajar but leave the cupcakes in the oven after its been turned off.. i think the main reason for leaving the cupcakes in the oven were to prevent it from cooling down too quickly and therefore causing the cupcakes to shrink and the liners from coming off :p HTH
I read on baking 911 I think that you should increase temp to 425 before you put in. then put Cupcakes in and immediately lower temp to reg baking temp. i did this and mine rose very nicely afterwards.
thank you for all your helpful advice i worked out that it's becuase my batter was too thick and left lots of air pockets... so i just added more milk to the better to make it more runny and it's now perfect yay!
I also have the same problem, so I remove the peeling wrappers and replace them with fresh ones once the cupcakes are cool, maybe after about and hour. They too start peeling after a while. Why? I'm really frustrated