I just did some for a wedding. DO NOT BAKE IN THESE CUPS!!!!!!!!!!!!!!!!!! I was told that I could and it was a HUGE mistake. For some reason the cupcakes would rise to the top and then shrink way down in the cups. Also, the batter would run over and ruin them. I think that it is because the paper that the cups are made of soaked up some of the liquid (or something like that). I did transfer some of the cupcakes into new liners and that worked great. I would suggest doing that, because the cups really do look so much better than the normal CC liners. The only other thing is that the nut cups are really hard to get off the CC. Someone on this site said that I could cut a small snip on them before putting in the batter (or already bake CC) and that would help, but people still found it quite difficult to get them off. So, enough said I guess.
I baked in these cups and I normally overfill my cupcakes so I did not have an issue with sinking, however, they were more difficult to remove when it was time to eat...had to make a small cut to be able to peel the cup away. In other words, they looked nice and worked out ok...but I think a traditional cup is still the`way to go.
I have baked in these cups and have not had any problems with cakes sinking. To get the cake out just pinch the rim and pull gently and the pleats will come undone. Work your way around and when done, the paper will be spread out like a skirt around the cake and you can just lift the cupcake off. Hope this makes sense.
I love these cups for my cupcakes! I have pix in my photos. I find they hold up wonderfully.
Yes, they are hard to get out, but all you have to do is make a tiny slit on the side AFTER you've baked and cooled them. I think if you look closely in my cupcake photo, you may see a slit on one of them.
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