Pink Champagne And Liners Falling Off

Baking By seedrv Updated 12 May 2011 , 1:25pm by pmarks0

seedrv Posted 11 May 2011 , 11:33pm
post #1 of 5

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?

4 replies
Sweetlepea Posted 11 May 2011 , 11:55pm
post #2 of 5

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 icon_sad.gif

pmarks0 Posted 12 May 2011 , 2:01am
post #3 of 5

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?

seedrv Posted 12 May 2011 , 11:41am
post #4 of 5

Not a lot of oil but a lot of champagne. The recipe starts with a white cake mix.

pmarks0 Posted 12 May 2011 , 1:25pm
post #5 of 5

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.

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