Okay, so I ordered silver foil cupcake liners from CK so I could sell them at my store. Got them in and HATED them...very hard to get apart, so I decided to not sell them, just take them home. I like to bake with the foil liners I get at the grocery store, so I figured these would be the same.
I made the durable cake recipe (I always use this b/c I love it-cupcakes always turn out well) and added the extender. Every single cupcake I made sunk. I baked the next batch five minutes longer..they were then very done around the edges and sunk.
The only thing I can think of is the foil in these particular liners cooked them too fast. The oven was preheated to 350, and according to my oven thermometer it was the correct temp.
I then baked some chocolate cupcakes in white liners, and they turned out gorgeous.
Anyone else have this issue with these liners?
I made cupcakes with white liners last week. During the process, I ran out of the white ones.. so I switched to the foil ones. And guess what.. they came out crappy!! They shrunk up in the foil and were over-baked. I think it's exactly what you said.. the foil cooks them faster. Personally, I'm not using foil anymore...UNLESS I bake the entire batch in foil and then I will cut the baking time. (I think I baked 8 white liners and 4 foil at the same time).
Foil liners SUCK. to be blunt about it. I have a small home based candy and cake business and have purchased the foil candy cups. I still have them and i think they have welded themselves to eachother. i realllly like the wax coated cups.
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