Greasy Bottom

Baking By sweetjustice Updated 19 Mar 2012 , 5:39am by scp1127

sweetjustice Posted 9 Mar 2012 , 1:28am
post #1 of 9

Hi All

Anyone know why the bottom of my cupcakes are always greasy? I can't figure out what I'm doing wrong.

Thank you in advance.

8 replies
cheatize Posted 9 Mar 2012 , 2:56am
post #2 of 9

Are you greasing the liners?

Does your recipe have oil in it?

cookiekisses Posted 9 Mar 2012 , 3:07am
post #3 of 9

Do you use a stoneware muffin pan? If so, it is the oil that has been absorbed by the stone.

sweetjustice Posted 18 Mar 2012 , 12:58pm
post #4 of 9

No I'm not greasing my liners and yes the recipe has oil in it. I'm wondering if the recipe is calling for too much oil. : /

Osgirl Posted 18 Mar 2012 , 8:47pm
post #5 of 9

I think recipes with oil are more likely to do that (my experience). I use butter only and don't have that problem.

cheatize Posted 19 Mar 2012 , 4:52am
post #6 of 9

I have a few recipes that use oil instead of shortening or butter. They are greasy on the bottom. Try using foil liners- like the Reynolds ones in the grocery store. The selection of colors and styles are limited, but it's the only solution I've found. Paper liners will let the grease soak through every time.

Bridgette1129 Posted 19 Mar 2012 , 5:06am
post #7 of 9
Quote:
Originally Posted by Osgirl

I think recipes with oil are more likely to do that (my experience). I use butter only and don't have that problem.




Ditto. My red velvet used to do that before I switched the oil in the recipe to butter.

sweetjustice Posted 19 Mar 2012 , 5:17am
post #8 of 9
Quote:
Originally Posted by Osgirl

I think recipes with oil are more likely to do that (my experience). I use butter only and don't have that problem.





Osgirl - how much butter to oil do you use?

scp1127 Posted 19 Mar 2012 , 5:39am
post #9 of 9

My cupcakes with oil are not greasy. I do use a quality greaseproof liner and I have used Reynold's with success. One recipe I use has a lot of oil (Cakeman's).

Could it be your pan? If the cake counterpart is not oily, see if the cupcake pan may be a cheaper pan. You may get a more stable result from a heavier/lighter color pan. Just a suggestion.

Also check your temp in your oven. A slightly off temp may not affect a cake, but is more likely to affect those things with shorter baking times. OK, I'm out of ideas.

Quote by @%username% on %date%

%body%