When I make pink champagne cupcakes, the liners fall off. I've tried wilton brand and another brand from the grocery. I place the cooled cupcakes in a tupperware container overnight and frost them the next day. Does anyone else have this kind of problem?
I have that problem with scratch red velvet.. Noone could offer me an answer, I hope someone can help you! Sorry I'm of no help
The same thing happened to me with my scratch red velvet. My thinking is that it's because of the amount of fat (in my case a mix of butter and oil) in the cake. I'm going to try grease proof liners when I make them next time.
Does your champagne recipe have a lot of oil?
Not a lot of oil but a lot of champagne. The recipe starts with a white cake mix.
Dang. There goes my theory about the amount of fat. I've never made any kind of champagne cake or cupcake so I can't help in that regard. Hopefully someone else may have a good idea.