After all the frustration, I finally did it. These were made using the nut cups I use for cupcakes. They come out really easy. The cakes are an orange chiffon with orange and lemon glaze. The darker ones have lemon curd filling in them. Fortunately, the DH will take them to work tomorrow. 
I second the dumb question, you said they came out easy...really???
Do you spray the cups or something? also, do you just measure 2/3's batter. I am really impressed with the size and neatness of the cake.
Using those nut cups for mini cakes is a great idea!
I love using them for cupcakes as I don't have to clean up a cupcake pan with them.
I have them in 4 sizes: 1 oz, 2oz, 3.25oz and 4oz. There may have been a 5oz at the store where I got them.
While the cupcakes are cooling, I make a little cut at the top of the cup. This makes it easier to remove the cake from the cup. It is not necessary though as the top rolled edge can be easily unrolled and the pleats unpleated.
Using those nut cups for mini cakes is a great idea!
I love using them for cupcakes as I don't have to clean up a cupcake pan with them.
I have them in 4 sizes: 1 oz, 2oz, 3.25oz and 4oz. There may have been a 5oz at the store where I got them.
While the cupcakes are cooling, I make a little cut at the top of the cup. This makes it easier to remove the cake from the cup. It is not necessary though as the top rolled edge can be easily unrolled and the pleats unpleated.
Thanks Miriel! I couldn't have said it any better. I have also made the little snips at the top, but you can just unroll them by pulling the pleats apart. Since I didn't need to save these cups, I did just that, pulled the pleat apart and then tore the paper away. Came off clean and neat.
I'm thinking that 2/3 full was the trick, but it also depends on the batter. As this was chiffon (I confess, Cake Doctor, with my own additions) The first batch rose higher than the second that had sat for a bit. But they are very light and really tasty!
Those are awesome! Love it! Could you cover the whole thing with poured fondant and kind of make a petit four?
Sure, why not!
P.S..I use an old fashioned ice cream scooper, the kind with the little bar that slides along the scoop to push out the batter. It's a #20, just perfect for cupcakes! Even Alton Brown agrees. 
So, do you spray the cups with Pam or anything first, or just use the cups like cupcake liners? These look beautiful! I'd love to try them myself, and I've seen sleeves of them for sale at Real Canadian Wholesale!
Thanks so much for posting!
So, do you spray the cups with Pam or anything first, or just use the cups like cupcake liners? These look beautiful! I'd love to try them myself, and I've seen sleeves of them for sale at Real Canadian Wholesale!
I don't spray them with anything - just scoop the cupcake batter into them, and line them on a cookie sheet with ample space between the cups for air to circulate.
When you buy, make sure to get the ones that are not wax coated.
Thanks! I'm definitely going to try these!
Quote by @%username% on %date%
%body%