When I make pink champagne cupcakes, the liners fall off. I've tried wilton brand and another brand from the grocery. I place the cooled cupcakes in a tupperware container overnight and frost them the next day. Does anyone else have this kind of problem?
4
replies
Sweetlepea
Posted 11 May 2011 , 11:55pm
post #2 of 5
I have that problem with scratch red velvet.. Noone could offer me an answer, I hope someone can help you! Sorry I'm of no help 
The same thing happened to me with my scratch red velvet. My thinking is that it's because of the amount of fat (in my case a mix of butter and oil) in the cake. I'm going to try grease proof liners when I make them next time.
Does your champagne recipe have a lot of oil?
Quote by @%username% on %date%
%body%