Peeling Cupcake Liners... Why?

Baking By bakingkat Updated 11 Sep 2011 , 7:44pm by Jasongiddings

bakingkat Posted 3 Sep 2011 , 8:11pm
post #1 of 10

Alright everyone, I'm trying to figure out why my cupcake liners always pull away from my chocolate cupcakes? Let me say I have done quite a bit of experimenting, changed recipes, changed cooling techniques, changed storing technique, and now changed to good quality greaseproof liners, all to no avail. Whether it's mini or standard, same issue. Someone had said that you had to get good expensive liners to prevent peeling, so I have done that hoping it would stop the problem, and i'll admit, less peeled that before, but I'm going for none, not less. Anyone have a solution?

Thanks in advance, I'm hoping together we can figure this out! I'm sure I'm not the only one with this issue... at least I hope it's no just me icon_cool.gif

9 replies
imagenthatnj Posted 3 Sep 2011 , 8:14pm
post #2 of 10

I think a lot of people are trying to figure this out.

Another thread. Maybe you've been to this one already, but just in case you haven't.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=728623&sid=21117095fbbcaa063ecdce2e71ec7ff0

AKS Posted 3 Sep 2011 , 10:38pm
post #3 of 10

Do you take them out of the pan right away? This helped me (along with Reynold's brand liners).

bakingkat Posted 3 Sep 2011 , 11:20pm
post #4 of 10

double post

bakingkat Posted 3 Sep 2011 , 11:20pm
post #5 of 10

Yeah, I started doing that after reading this, I can't say it helped though. Someone else on another q&a site said their solution was leaving them in their pans... I just don't know anymore and it's so frustrating! lol. I've read cheap papers work best, and i've read you need good quality papers. I've read take out of the pan, or leave in pan. Ughh.

LindaF144a Posted 4 Sep 2011 , 11:02pm
post #6 of 10

Underbaked. Purposely bake them a little longer and see what the results. Start with one minute and then if they still peel keep going until you get to the point where they don't peel. Then you test for moistness and back off until they peel again. The right baking time will be somewhere in between the two times.

KarolynAndrea Posted 4 Sep 2011 , 11:15pm
post #7 of 10

Someone told me before not to put them in an airtight container or they will peel. I haven't done that since and have had no problem with it.

Pallison Posted 6 Sep 2011 , 4:07am
post #8 of 10

After much experimentation, I'm a firm believer in the problem of peeling liners is under baking.

Dustbunny729 Posted 11 Sep 2011 , 5:44pm
post #9 of 10

Pallison, I think you're right. I haven't had a problem for awhile and then yesterday and today all my mini papers are peeling. I usually use cake mixes, but these last two batches were from scratch and I only baked them 13 minutes. I never really know how long to bake minis when using recipes designed for regular size cupcakes or cakes.

Jasongiddings Posted 11 Sep 2011 , 7:44pm
post #10 of 10

are you baking your cakes so that they rise to the top of the case? if so i would go along with baking for a little longer. If your not filling your cases try filling them as if you dont the fat in the sponge creeps up the case and can cause peeling.

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