So i've been having some issues with cupcakes lately, I haven't been doing anything different and they used to turn out perfectly before.
Here are some of the issues I've been having:
-Cupcake liners start peeling off by themselves. This is really bad, almost the whole liner has been coming off each cupcake. I bought good quality ones.
-The cupcakes shrink A LOT once I take them out of the oven. They have huge domes in the oven, and once they're ready and I take them out, they just shrink.
Does anyone have any advice?
This appears to be a common and quite irritating problem. There have been many threads about this issue with innumerable responses and suggestions; but nothing has actually helped resolve the issue for everyone.
IMO (just a wild guess) it's the cupcake liners, themselves. I owned a retail bakery for years, baked thousands of muffins and cupcakes, and never had this happen. I used commercial grade white paper liners purchased from bakery supply businesses.
AI have the opposite problem. Can't get the cupcake out without treating it all apart.
I have to agree with Mimi on this..I bake with professional grade white and have no issues.
I asked about low or no fat because the lack of fat often keeps baked products attached to the liners.
AOk. Thank you. I have no idea about "the science" that goes into recipes. I just follow them!!! :)
Hope you, Sweetshop5, find a solution. Happy baking!
These two issues are most likely related to each other. To correct the dome/shrinkage issue, lower your temp 10 degrees (if farenheit. If Celcius, lower by 5), and increase baking time. If this issue has just started, check the oven temperature with a thermometer, because it's possible the temperature indicator in your oven is giving a bad reading and causing the oven to heat up too much.
This might correct the liner problem once your cupcakes are more stable after baking.
If it doesn't, switch to a lower grade of cupcake liner like Mimi suggested. The sudden demand for fancy cupcakes has brought a lot of specialized liners to the market. The paper seems (to me) to have more additives in it. The expensive liners have a smoother, sturdier feel, and there are more decorative inks. They are beautiful, but when it comes to function, I think less really is more.
AMimifix, I think I figured it out. I'm using 2% milk instead of whole. Less fat. What do you think? So could too much fat be Sweetshop5's issues?
Mimifix, I think I figured it out. I'm using 2% milk instead of whole. Less fat. What do you think? So could too much fat be Sweetshop5's issues?
CraftyCassie, I don't think the problem is using different milk. The amount of fat from 2% or whole milk (for use in a recipe) is negligible. At my shop we had skim and full-fat milk in the cooler, and used whatever milk had the shortest date; there was no difference in product outcome.
During the no-fat craze bakers learned that no-fat in a recipe adversely impacted paper liners. But it's a stretch to use that info and think that too much fat will cause paper liners to peel. Many of my muffin and cupcake recipes have a very high amount of fat (love that butter!) and as I stated in an earlier post, I never had a problem with paper liners peeling away from the product.
My educated guess to solve the paper-peeling problem: use low-cost commercial grade paper liners.
Yes, I agree with MimiFix - my commercial liners can be baked, frozen, and thawed and never come off prematurely. The ones you buy at the grocery or craft store can start peeling off if you look the other way. :)