Need Some Answers...cupcake Liners

Baking By joviolette Updated 7 Sep 2009 , 7:27pm by neecerator

joviolette Posted 2 Sep 2009 , 11:57pm
post #1 of 9

Batch one: Paula Deen's Red velvet. All liners peeled almost immediately from the oven. Used foil. Some with insert some without.
Batch two: Double chocolate cake. None peeled, recipe is oil based.
Batch three is for tomorrow and I need 150 vanilla cupcakes and was gonna use a butter/buttermilk recipe.
I'm afraid they will peel like the others and I REALLY want to know what's up with this. Can you use butter based recipes for cupcakes? Should I try different liners?
Anyone have good scratch vanilla cupcake recipe that hasn't had this problem?
I'm DESPERATE for answers. It's driving me nuts! icon_cry.gif

8 replies
prterrell Posted 3 Sep 2009 , 12:08am
post #2 of 9

I use butter based recipes for cuppies.

Never had the liners peel on me.

How long are you leaving the cuppies in the pan before removing them? I always let mine cool in the pan for 10-20 min.

joviolette Posted 3 Sep 2009 , 12:16am
post #3 of 9

Honestly I tried both today. Removing immediatley and letting them rest. I literally see the separation as I'm taking them out of the oven. The chocolate recipe had no problems so I'm thinking it was the recipe. Unsure what to do about the vanilla ones I have to bake tomorrow.

poohsmomma Posted 3 Sep 2009 , 1:56am
post #4 of 9

When you mention the "insert" in the foil liners, are you talking about the paper separators? I buy the Reynolds foil liners, and it says to discard the paper separators between the foil liners.

Alicakes Posted 3 Sep 2009 , 5:02am
post #5 of 9

I use butter only in my recipes. Never a problem. Magnolia's bakery has a wonderful vanilla cupcake recipe but I can't remember if it is on line at CCTTC or a Martha Stewart site. Try martha's site

sugarandslice Posted 3 Sep 2009 , 5:22am
post #6 of 9

Joviolette,
I've PMd you my foolproof butter/vanilla cupcake recipe.
Hope it helps,
Emma

joviolette Posted 3 Sep 2009 , 6:43am
post #7 of 9

Thanks all.
Well I baked one batch tonite using white paper liners and changed the recipe to one using oil and they're perfect. We'll see how tomorrow goes with the vanilla. Fingers crossed....thanks for the recipe ideas. thumbs_up.gif

Bunsen Posted 3 Sep 2009 , 9:03am
post #8 of 9
Quote:
Originally Posted by Alicakes

I use butter only in my recipes. Never a problem. Magnolia's bakery has a wonderful vanilla cupcake recipe but I can't remember if it is on line at CCTTC or a Martha Stewart site. Try martha's site




I was going to recommend Magnolia too - works every time and it absolutely delicious. It's posted many times on the internet so Google should find it!

neecerator Posted 7 Sep 2009 , 7:27pm
post #9 of 9
Quote:
Originally Posted by poohsmomma

When you mention the "insert" in the foil liners, are you talking about the paper separators? I buy the Reynolds foil liners, and it says to discard the paper separators between the foil liners.




I just made some cupcakes and didn't know to remove the paper part! So you can just bake in the foil part? Wow.

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