sweetstellatreats Posted 6 Mar 2010 , 5:23pm
post #1 of

I just made a batch of cupcakes and of course, about half of the liners are starting to peel away! this is so frustrating while i am doing an order for someone! now, i have to re-bake another batch and choose the "good" ones ....why does this happen????!!!

20 replies
Destinys_Delights Posted 6 Mar 2010 , 5:37pm
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Don't know if this will help, but when I bake cupcakes I use two liners. One falls off and one seems to stays on.

Bluehue Posted 6 Mar 2010 , 5:49pm
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Things i have learnt over the years -

It can depend on the type of Paper Liners and whether the batter has alot of butter in it.

Also, if possible - to help you this time around - can you leave your cupcakes in the muffin pan you are using until the cupcakes go completely cold?
This can assist in keeping the papers attached to the cakes.
As sometimes and this again depends on the batter used - your cakes can staart to shrink a little whilst cooling - and this can cause the papers to beome loose.

Some of the thicker paper cases are better at staying put - so frustrating i know when they peel away.

Bluehue

sweetstellatreats Posted 6 Mar 2010 , 6:35pm
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how do i determine if it's the batter?? now that i think about it, it seems to happen more frequently with this batter...

Bluehue Posted 6 Mar 2010 , 6:54pm
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For me - if i used a batter that called for alot of butter - a few eggs flour etc etc - then i learnt that the liners would probabley pull away.
These batters were usually a sponge type batter - that shrunk a bit during cooling.

Where as if i was using a heavy cake batter - say a dense/moist one - then the liners never pulled away.

What type of cake batter did you use for these cupcakes?

Also - are the liners foil ones - with the paper linning?
They can also be *heavy* for a light style of cake - and thus *fall* away from the cooling cake.

Blluehue

sweetstellatreats Posted 6 Mar 2010 , 9:48pm
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this batter called for 2 cups flour, 1 (1/2) cup sugar, veg. shortening, and I added another egg as well as some yogurt.....
it didn't have any butter in it...

Bluehue Posted 7 Mar 2010 , 3:38pm
post #7 of
Quote:
Originally Posted by sweetstellatreats

this batter called for 2 cups flour, 1 (1/2) cup sugar, veg. shortening, and I added another egg as well as some yogurt..... [b]Hmmm, could the batter have been to *wet* due to all the liquid?
By adding another egg and then yoghurt it could have made the batter to thin.
How many eggs and how much liquid in total would you have added.[/b

it didn't have any butter in it...


Wiltonlady Posted 7 Mar 2010 , 4:04pm
post #8 of

I find that if I let them cool in the pan the liner stays stuck to the cupcake.

sapphire314 Posted 8 Mar 2010 , 2:34pm
post #9 of

I used to have that problem when I didn't mix the batter for the length of time it calls for in the recipe or on the box. Usually about 2 minutes or so? I didn't think it mattered, but I'm guessing that if all the ingredients aren't incorporated properly, it affects the papers after baking. I'm no scientist, though, so don't hold me to that.

Zombiecakes Posted 17 Mar 2010 , 2:57pm

My butter cakes have the problem. Sometimes they will be fine for hours, but once I store them in an airtight container the liner falls away. Doesn't matter if they cooled in the pan or on a rack. This is a fairly recent problem for me and it now happens with all different paper liners. I hate to store the cupcakes in a box instead of airtight, but I don't see any other option.

CAKEARTIST Posted 22 Mar 2010 , 6:53pm

I have had this only happen to me with mini cupcakes so I have decided just to stop making them. Also, I notice it does not happen with every recipe.

SugaredUp Posted 29 Mar 2010 , 8:14pm

I've determined (not sure if I'm right or not) that it's just too much moisture. If I bake a little longer (but not overbake), it seems like it doesn't happen. Also, I stopped baking cupcakes at a lower oven temp, and that seems to help too. I usually bake at 350 now for ccs.

GI Posted 12 Apr 2010 , 7:50pm

I had this happen just today with cc liners that are designed to be baked without sitting inside a cupcake pan. The first batch came out perfect. icon_biggrin.gif The second batch, pulled away! icon_sad.gificon_mad.gif

My only guess is: last night I put the batter in the fridge. The first batch was baked with "cold" batter and the 2nd batch was baked wtih "room temp" batter.

The first batch I used a flat, round pizza pan with holes in the bottom of it...the 2nd batch, I just used a flat cookie sheet. icon_rolleyes.gif So who knows. But from now on, I'm going to have cold batter!

(edited to add: These are scratch cc's)

Tracy7953 Posted 19 Apr 2010 , 3:44am

I have had the pulling away problem with the mini cupcake liners and the cute "flower edge" minis. It drives me crazy to bake a batch then the next day find the liners have fallen open. I think they must be manufacturing the papers differently. I have done test after test batch and find most of the large papers stay on regardless of what batter I use and the minis just don't stick. I stopped making them too. Too bad - I do a lot of childrens parties and they like the "littles".

CourtneyLS99 Posted 19 Apr 2010 , 4:00am

I just made 72 mini's and not one of the liners fell off. I've never had a problem with the liners falling off regular sized cupcakes either. I live somewhat close to it, so I get all my liners from Calico Cake Shop.

Tracy7953 Posted 19 Apr 2010 , 3:23pm

GI
I will have to try the cold batter and see how that works. I never thought of that!

GI Posted 22 Apr 2010 , 1:04pm

I just baked more cuppies using COLD batter and very thin liners. Perfect!!! Yay! icon_biggrin.gif I just then put the cuppies into the really cute (read "expensive!") decorative heavier liners....just set them right inside....and it is adorable.

Jesyca07 Posted 14 May 2013 , 2:12pm

I make a lot of cupcakes and recently the liners have been coming off. Instead of wasting the "bad" cupcakes I get a $.50 spool of ribbon and tie a bow around each one. I know it's extra work but they look so much better and I'm not wasting them. I can't figure out why the liners won't stay on so I found the next best thing! It also adds and extra touch to the cupcakes.

 

Jess

HajraK Posted 15 May 2013 , 4:32am

Jesyca07 - that is a GREAT idea! I have a large order coming up soon and I have frozen the baked cupcakes, but that is a worry in the back of my mind, whether or not the liners will come off. Ribbons tied around are a great backup that wont be too time consuming and still look nice.

 

Thanks for the idea!

penelope1597 Posted 9 Aug 2014 , 12:38pm

AIt only happens to me with the minis. Its quite annoying Because people seem to live the minis even though I charge more for them because they are such a hassle to make. I have tried everything and it's a 50/50 chance it will or will not happen.

shellb123 Posted 25 Aug 2014 , 1:11am

AFill your liners 2/3 way full, only keep in pan for a minute then set on a wire rack to cool. Worked for me :) HTH

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