My cupcakes are improving by leaps & bounds. . .I've mastered the even looking, perfect domes & "the swirl." Yet every time I make them, the cake sticks to the liner. No matter which recipe I use, whether box or scratch. I bought an oven thermometer. I tried better quality liners. I thought maybe it was just me until my husband said, "They're almost perfect except you have to eat half the cuppie off the paper." Now I'm frustrated.....
Any ideas why they'd stick?
ETA: I did check the forum, the only advise I found was to let them cool. This happens even the next day. Thanks.
No one has any idea?
I'm not a cupcake expert by any stretch of the imagination, but I wonder what would happen if you sprayed the liners with cooking spray...
Maybe try adding more moisture to your cupcakes. You probably need a denser texture to the cupcake. Are you using a mix or scratch recipe?
How long do you leave them in the metal pan, when they are cooling?
have you tried usin foil liners?
If they fall off when the cupcakes are too oily, maybe they stick because your cupcakes haven't enough oil ?
I've used several different recipes, both scratch & box. They all do it. I haven't tried the foil ones, but I think they're kinda ugly. I'll give them a go and see what they do. I take them out of the tin right away when they come out.
The last time I did made cupcakes, there were two batches, both box mix...A fudge chip (which seemed really moist), and a french vanilla. I used those nice brown liners from the cake shop.
I think I'd try taking them out of the oven a minute or two sooner, or lowering the temperature 25 degrees. Perhaps they are slightly overdone? With a cake, that makes a tiny layer of hard crust.
Thanks. I'll try the temp change. I bought a different brand cupcake mix to try out some of the other suggestions, too.