Hello Everyone!
I don't know how I managed to get so confused about a seemingly simple topic: cupcake liners.
I would like to bake cupcakes that aren't as small as standard, but not as large as jumbo. From previous threads, I read that it may not be an issue of pan size but rather liners. Some bakers suggested to use tulip liners.
I have opened Pandora's Box, because I'm more confused than ever. I am a novice baker and I'm sure I'm overthinking things. Yet, if any one has some advice on the following questions, I'd be forever grateful.:
1. When using tulip liners, will the tips brown while baking?
2. Can I use a standard cupcake pan? At the moment, I use Williams and Sonoma Goldtouch pans.
3. Do I need to change the amount of batter when using tulip liners?
If anyone knows of any baking pans that are larger than standard, but not jumbo, please let me know.
Thanks so much in advance for all help and suggestions.
I have no experience with tulip liners. However, I usually fill my cupcakes half to two-thirds. Then, to make sure they don't spill over, I start them at 400 degrees and lower to 375 and then to 350. They dome and don't overflow. This doesn't work so well with vanilla cupcakes. They tend to burn.
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