I made about 70 red velvet cupcakes last night. I used Wilton white cupcake liners. I took them out of the cupcake tins to let them cool completely. Last night I noticed a few of them started to come a little loose from the cupcake in a spot or two. Then this morning when I checked on them about half or more of the cupcakes liners had come loose from the cupcake all the way around the cake. I was able to use a powder sugar icing glaze to kind of glue them back to the cake so they didn't look horrible, but I was so upset it happened in the first place.
What could have caused that to happen? I used 3 different pans. One of them is an Air Bake brand pan. I noticed a couple of the cupcakes I took out of that pan were peeling away from the cake right away, but it seems like a lot more came loose overnight than were baked in that pan.
Am I doing something wrong in my baking? Are they too moist, maybe I'm not baking them long enough? Help!
I've read that if the batter contains too much liquid, the liners tend to pull away from the cupcakes after baking... Maybe someone else has a better explanation?
It can be moisture (one of my recipes), but there have been so many discussions on this topic, it seems like there are quite a few factors. Here are my two:
Some of my recipes containing whipped whites shrink a little.
Cheap liners are always high on the list. If you are selling them or you are providing dessert for an event, you may want a great insurance policy. Make sure you use high quality greaseproof liners. This knocks out all of those pretty cheap liners, but after a few more experiences like the one you just had, you will be a convert. I get mine from The Bakers Kitchen and Charming Creations. Beware, not all "quality greaseproof liners" are good.