Does anyone know why some of my cupcake liners peel away from cupcakes after baking? My white and chocolate cake recipes have been having a hard time. Carrot cake did not...
I'm wondering if it's air bubbles from the batter? I live at 8700 feet- maybe too mcuh leavening? or condensation from the storage bin? or underfilling of the liner? It doesn't happen all of the time. I'm puzzled!
I have the same problem! Would love to hear comments!
Are you letting them cool in the pan? I remove them as soon as they come out of the oven and let them cool on a rack. Also, NEVER spray the liners with non-stick spray.
I definitely have been letting mine cool in the pan. Does that make a difference? Why??
i do remove them a few minutes out of the oven- as soon as I can touch them w/o burning my hand.
Thanks for the reply!
Letting them cool in the pan causes condensation to form around the liners and get between the paper and the cake causing it to loosen. Water + paper can never be good! *unless you're making a pinata!* lol
Well, I live below sea level and have the same problem....
I never have a problem with Dr Oetker brand cake cups, and some of the Wilton either, but if I go with the cheaper generic ones I have trouble. But then it's not always, like yourself.
I thought that the problem was a toss up between the cup itself, and maybe baking too hot, too long, too something....a mystery so far.
That is SO weird! I just had that happen to me last week!
I usually buy the brand in the plastic cup with lid....but this time I bought the Cake Mate (I think that's what it was) over in the cake aisle.
Horrible! My cupcakes looked horrible....the wrapper was pulling away from all my cupcakes!
I think it was the brand I bought. I'm going back to my old ones....
I have had the same trouble and sometimes they have started separating as I take them out of the oven! I too wait a few minutes to take them out of the tin so as not to burn my fingers. I also find that this happens to me with scratch recipes and not so much with extended cake mix recipes. I am not sure why.
I've used wilton and reynolds brand & had the same results. It's got to be condensation-lind of funny since I live in dry Colorado!
Thanks for everyone's help!!!
Some of the liners they have out there are 'greaseproof' aka like the natural brown ones that Whole Foods sells. I find that my cupcakes separate the most from these more fancy greaseproof liners, almost like the cake moisture itself is too much so it peels away.
More regular liners like the old fashioned pink, green, yelow ones at the local shop, or white ones with no greaseproofing don't seem to have this problem. I kind of wonder why any cupcake liner company would make greaseproof liners because if the cake is done right it's moist enough to be 'considered' greasy and peel off!
I also have trouble sometimes with liners peeling and some not, usually I get 1-2 in a batch that DO...but every once in a while I get a lot. It actually drives me crazy. If I am worried about an event, I will refrigerate them in their containers overnight and it seems to stop the peeling...but sometimes they are not salvageable!
I have the opposite problem! Mine stick to my cupcakes and then are a pain to peel off and eat?
So should I leave them in the pan to cool?
I am confused.
ok- i just made 200 wedding cupcakes using crate & barrel liners that the bride found & some professional white liners bought in a 500 pack from sugar craft. I took them out of the pans almost immediately out of the oven. They were perfect!! I think that it was cheap liners +steam from the oven that gave me trouble.
Success in small forms can be so rewarding-thanks for all of the great advise.
I take mine out of the cake pan as soon as they are cool enough to handle, maybe 2 to 3 minutes. It's the moisture that seems to make the papers peel off.