Hi, I am hoping someone can tell me their secret! I am new to cupcakes and I want to know what the trick is for cupcake liners to be pretty after baking. I used some that were hot pink with white polka dots and I used 2 liners (thinking the outside one would stay pretty). Well after baking, the liner on the inside stuck to the cupcake of course, and the one on the outside was flared out so it was painfully obvious there were two liners and it looked awful. These were for me, not for sale so not a big deal. But I have seen cupcakes where the liners look brand new. What's the trick???

I have the same issue. I just put the cupcake in another new liner and call it a day.

Boy, oh boy! I have that same problem. If someone out there has a secret, please share it with us. I watch Cupcake Wars, theirs dont seem to flare out??

Carmi, do you remove the old liner first or just plop it into a new one and each cc has two liners?

I only use the foil liners that come with the paper liner inside. If it's for something extra special, I use the cupcake wrappers in addition.

You need to purchase grease proof liners or the Reynolds stay bright foil liners. You can google grease proof cupcake liners and you should find several suppliers. Sur la table also sells them.

Yes, greaseproof or the Reynolds liners are the only ones that will come out just like you put them in...or you can bake in a white liner and after baking, put a smudge of icing at the bottom of a decorative one and put the decorative one over the white liner.

I think they (grease proof) might also be called glassine? I buy them at my local supply shop. $7 for 100. They look fantastic after baking. My only complaint is that the ones my supply shop carries tend to be a bit on the short side.

I agree with greaseproof or Reynold's. This is not a place to cut corners.

I recently made cupcakes on 2 separate occasions and on both times the problem was that after the cupcake cooled down the liners all pulled away from the cake. I am not particularly certain if the problem is the actual cake itself, the liners or maybe even the pans. Help please!!!

The pans can cause over browning if they are dark. Some batters are worse than others for pulling away. But to solve the pulling away problem for all recipes, the quality liners are an insurance policy.

If you want a higher quality cupcake, make sure you have great recipes, heavy, light colored pans and great liners. My pans are Williams-Sonoma Goldtouch. I pay .07 and higher each for my liners.