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I have a question regarding cupcakes. I baked 350 mini's last weekend and I noticed that about 10% of them pulled away from the cupcake liners. Does anyone know why that happens?

Thanks!

no idea but I thought a replie would get you a bump

I'm not really sure why this happens, I just know that it does. I have better luck with paper liners as opposed to foil liners, though.

are you spraying them with nonstick cooking spray or something??? I have seen others have this problem.....but I have NEVER had this happen.....my trouble is always having EVERYTHING stick..not the opposite lol

Actually, I made several a couple of weeks ago with the foil and about 10% of those did the same thing. The mini's I made were paper, so I am at a loss. I thought maybe it might have something to do with how much I filled them. I did my best to fille them all the same, but I just don't know. I made 4 flavors, white, chocolate, spice, and red velvet and it didn't matter what flavor, a percentage of each did the same thing, pulled away from the cake.

I will just have to remember there will be some that will do that and make more so I make sure I have enough. DH will love the ones I can't use.

Thank you for your help! If I find out any more, I will share!

That same thing happends to me, I posted the same question , about two weeks ago, and someone answered that it may be the humidity you have in your city, I live near the ocean maybe that is why it happends to me, here is a picture of an idea I have to make them, and hopefully they wont separete.

Good Luck,!!!

By the way, those anyone know where to buy this cup's I seen some from wilton, but they are 1.69 for 24 cups, anywhere else ???????

the picture is from flickr

http://www.flickr.com/photos/honeytar/350490013/in/photostream/

adrisss,

Those cups are pleated portion cups. I get them from the local paper supply store for my catering. I never thought to bake in the buggers! They do look nice. You can get them either wax coated or non coated. I have the mini paper ones here, may have to try the mini cupcakes out later on.

Here's a link to a larger distributor that has them with the different sizes.

http://www.genpak.com/cfm/containersbycategory.cfm?catid=15

Hope this helps!

Hi!
I've also got the same problem of the standard white cupcake liners separating from my cupcakes. I made 58 cupcakes recently and 8 of the liners pulled away. Looks terrible! not to mention if one needs exact number of cupcakes- it's a pain.
I did post a thread a while ago...but i still can't solve this mystery! I'm from the tropics...so i don't know whether heat or humidity is the culprit.

I did use a more buttery batter last time and they were more prone to separate. So right now, i'm not sure is it the liners themselves, the batter, the temperature..some say overbaked my produce separation! and i forget who wrote this, but a lady suggests to spray the paper cake liners with spray before filling it with batter? can someone tell me why coz i thought spraying is to ensure the cake dosent stick to the side of the tin???

I too am now thinking of using those pleated muffin cups but am worried that some people don't like it coz u can't peel off the side and bite into the cupcake.

I hope someone can help us!!

I had the same problem with my mini cupcakes seperating from the liners! I thought it was strange at first and I did something wrong, but I have thought about it and can't figure out what I did diferently!

I also live in a hot, humid place (although I keep my kitchen very cool with a/c when I am baking and decorating). I have noticed that the separation is especially bad with white cake. I've tried two brands to see if the brand made a difference, but it didn't. I used to bake the cupcakes and then refrigerate them until I was ready to decorate-mistake! This makes the problem way worse, so now I do not refrigerate the white cake minis before decorating. Also, I don't stack the ones I do refrigerate in the containers-this also seemed to make it worse. I really wish there was a solution to this problem, it is such a pain to not know how many "good" cupcakes you are going to end up with while baking.

Julie

Oh my! I froze the mini's I made, the bridal show was last Saturday. What a mistake! More of them separated. I made spice, white, chocolate, and red velvet and it didn't seem to make a difference what flavor.

It was a mess, but I managed to save enough that I didn't run out during the show. I had several people asking about cupcakes too and I am worried about making them and having them separate again, especially like you said, you need a certain number. I don't think I will make mini's again, but I am afraid it will happen to the normal size ones. does anyone know if there is a size between the mini's and the normal size ones?

Let us know how the muffin cups turn out!

Thanks everyone!

When I made my Vday cupcakes, quite a few of them did that too. I thought it was bc of the butter. They were butter cake recipe.

imnamor95 ,
i had the same experience as yours. I used a buttercake recipe, one that did have a lot of butter in the recipe and made them into cupcakes...a LOT of them separated. After that experience, I decided to stick to cupcake recipes- although people say that any cake recipe can be made into cupcakes. Somehow I don't think buttercakes are suitable for cupcakes. hmm...

here is a picture of what I did one time in order to complete my batch, hope it helps!!!

thanks for the links

happy baking everyone

It has never happened to me and I make mini's all the time, but I read on another site, that if you bake your cupcakes in the papers in a muffin tin you should remove from the tin immediately taking them from the oven. If you don't the heat build up between the papers and the tin will steam the papers off the cupcake.

Hope this helps

That is very helpfull, many times I cool them down in the cupcake pan, I think you just gave me a very posible way of preventing it

thanks a lot

happy baking!!!


Adriana

You know I think that is true. I always remove my cupcakes from the pan as soon as I take them out of the oven. I NEVER have the paper come off from the cupcake.

Glad to help

Hi I'm also trying to solve this mystery for my boss.

So in our shop we're using a "Fluid Flux" (commercial liquid shortening) with our cupcake recipie and we got some bad seperation on our white cake and chocolate cakes but none of the carrot seem to do it.

Today i called my first pastry chef, she uses only All butter recipies with her cakes and she had the same sepperation happen to her as well.

She bakes hers in Santa Barbara and the place i'm working in now is in Sacramento so the climate is some what different so i dont think that has anything to do with it.

She thought maybe by leaving them in the little baking tin it would trap steam beside the cup and some how maybe that would cause later seperation...I have no clue if this is it but next time we back em we're going to dump em out immidiatly.

I'm also going to try to email America's Test Kitchen and Rose Levey Baunum (sp?) who is the author of The Cake Bible to see if maybe they have any idea. If i get a response i'll post it up.

Please do get back to us if you have any joy. I love making cupcakes but have experienced this problem too and it makes it a bit stressful, especially as many of you say, you need a certain number of cakes.

I live in the UK - I wouldn't say it's particularly humid here but I will try a batch where I turn them out of the pan straight away. Maybe we need to cool them quickly too? I might try turning them out and then popping a table fan on them (gently) to try and prevent steam softening the liners.

Funny thing is, it never seems to happen when I bake muffins...hmmm

Hello!

This is a late reply, but I thought I'd post that since this thread was originally going I have changed the white cake I use from straight Pillsbury white cake to the White Almond Sour Cream version (except I use yoghurt instead of sour cream, with a Pillsbury white cake base). I have made mini cupcakes several times lately, most recently 200 minis for an order, with ZERO separation! Not a single paper pulled away. So if you've had problems with white cupcakes I suggest trying the WASC recipe!

Julie

I use the white souffle cups and never have this problem. They are actually pretty easy to get into, all you have to do is pull one of the pleats at the top and it just unravels.

I usually use the extender recipe (w/sour cream) from the site and I've never had a problem, I 've cooled them in the pan and out. Also the extender gives me about 29-30 cupcakes instead of about 21 that I get from the mix. It's worth a little extra effort to have a few extra cupcakes.