Hi all!
I got these very cute Dora baking cups for my daughter's school party and I actually WANT to be able to see the design on them. Every time I use nice designs, they look all greasy and ugly and discolored. Is there a trick to this? Otherwise what is the point of getting pretty baking cups if you can't even see the design? Does anyone else have this problem or am I just dysfunctional? (Okay, don't answer that!)
Any help would be most appreciated, as usual! 
I want to know also, I'm doing 24 cupcakes next week and 96 cupcakes next month and don't want the papers to look awful (I also bought some really cute ones).
I though maybe it was my "old" pan, I have been using the same pan for about 10 years. I ordered a new one that bakes 24 cupcakes today hoping that will help.
http://www.samsclub.com/shopping/navigate.do?dest=5&item=328598
Anyone know why we would be having this problem? 
I also have this problem. I think it's because of the oil/butter in the batter, the fact that they are "confined". I have tried a new pan along with the one I got from my MIL. The same thing happened. The only time I don't have this problem is if I use the foil & line them up on a baking sheet. Sorry I couldn't be of any help. You're not alone.
I haven't tried this but I read it somewhere to bake your cupcakes using ordinary liners and then when all cooled, use the cupcake liners with the design. HTH.
So you have 2 liners on the cupcake? One that you baked in and than the pretty one you add after it's cooled?
That seems like such a waste of money. Do they sell just the foil ones? That is an idea. I am sooooo glad I am not the only one with this problem!!!
I have bought the foil ones made by Reynolds, it's been so long ago but I'm so sure that they were paper and than foil cups. The pack wasn't all foil, it was foil, paper, foil, paper, etc.
Anyone else know of a way to "fix" this oily problem?
I haven't tried this but I read it somewhere to bake your cupcakes using ordinary liners and then when all cooled, use the cupcake liners with the design. HTH.
So you have 2 liners on the cupcake? One that you baked in and than the pretty one you add after it's cooled?
Yes, you will have to use two liners. I know it can be expensive but what can you do? I'm pretty sure no one wants to take oil/butter from their batter, right? They will just have to invent better liners for gals like you, I guess
I put the "pretty" liners on cupcakes that I have baked in plain white liners right as I take them out of the pans...when they are just slighty warm. The liners seem to adhere to each other better, but the nice one doesn't get greasy.
A side note on the foil liners...they seem to be the best cost deal. You get the foil liners and plain liners used to seperate them (which the package says to discard). Renolyds still sells them and they are in most large supermarkets.
I save the plain paper cups that seperate the foil ones, then if using a batter that tends to make the pretty cup cake liners greasy- I use them to double up. Use the (disposable) plain ones inside the pretty ones- but I bake with in the double liner so I don't have to try to match up the little pleats afterwards.
I found a great deal on the foil MINI baking cups, 144 of them for $7.95, I have never seen the minis anywhere.
http://www.chefgadget.com/homeproduct.asp?prodsku=A2046set
this is also a cool site.
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