I purchased some pretty cupcake liners - - black with gold swirls. I baked my White WASC cupcakes in them and no problem. Now, I am baking Raspberry cupcakes are the liners will NOT stay on. I mean they literally come completely off the sides of the cupcake. This is also happening to some of my chocolate ones.
Any ideas for how to salvage these for my event??
I was really hoping to use the liners as the colors for the event is black and gold.
Any help would be appreciated.
I had this problem once with regular white liners and some cheap silver ones. The advice I got was to take them out of the cupcake pan as soon as you take them out of the oven. I use to let them sit in the pan a few minutes before handling but somehow certain recipes will shrink up while the pan is still hot and pulls away from the side of the liner. Don't know if that will help but just my 2 cents.