I'd love to try cupcake wraps, but so far I haven't had any luck with the regular rippled looking paper cups. I'm having to use the stiff cups so that they don't disfigure the sides of my cupcakes. I'm wondering if the aluminum ones would hold their shape better in the pans and come out with prettier cupcakes?

TIA!

I don't find much difference in terms of the sturdiness, the paper ones always worked fine for me. However, I do notice that the foil ones peel off much easier, leaving the cupcake intact.

Have you tried silicone baking cups?

I use foil lined paper liners or paper lined foil liners. Both work great, look wonderful and don't pull away from the cupcake.

I just used the new cups from my local cake store, the are thicker and keep their color no matter what batter you use, the only issue I have is they pull away from the cake sometimes during the cooling period any suggestions? Thanks all

bluedaisies, I used to use only foil in my bakery but they were just too glitzy for my decor and my branding. I wantedbrown parchment. After many samples, I found a great one. I use the regular cupcake liners for charities and school donations. I use the tulip for all customers. These are wonderful. And the price is good for quantities.

http://www.thebakerskitchen.net/