How do you prevent the liners from indenting when you add the batter? I tried the bag method and it works sometimes but not all the time. Also, do you sell the ones that have a indent in them?
Jen...
The reason your papers are indenting is because they're too flared out to begin with. Store your papers in a tight-fitting cup to prevent this.
I am curious, what is the bag method?
This is my biggest pet peeve of all with making cupcakes!
I find most of the cute ones(especially from Wilton) come very flared out when you purchase them.
I have the best of luck with liners that I buy in bulk from Pfeil&Holing.
the bag is an icing bag that you fill with the batter and poor it in the liners that way. It is much more even when you do that. If I spoon it I get lumps and clumps.
Thanks for the tip on where to get the liners!
Jen...
I use a regular size ice cream scoop. No drips, same amount of batter in every cup and all cupcakes bake the same size. I t works great....
love the ice cream scoop idea! What kind do you use? The kind with the squeeze handle?
Jen...
Agree - sometimes if the liners are too big they will 90% of the time do this; or at least this has been my experience. My problem with liners though is that I find these REALLY cute patterns but once the cupcakes come out of the oven you can barely see the pattern! Must be something to do with oil in the batter absorbing into the liner?
As for getting even cupcakes I agree that the ice cream scoop or the icing bag would work the best to get the nice even levels.
I have the same problem with the pattern liners. So now I just put paper around them that I like.
Jen...
I've noticed when I separate the liners to place them in the cups I have to be careful not to press the crimps. It will put a dent in them. I like the bag method idea. I'll have to try that. I use a cookie scoop but some of the batters are really thin and makes a mess and takes a lot of time. I wish someone would invent something easier like a pancake batter dispenser but smaller for cupcakes!
I also use an ice cream scoop for my cupcake batter. I use a metal one with the squeeze handle.(learned that from"The Barefoot Contessa)
I also use them religiously for cookies, I have evey size.
I thought about getting a pancake batter dispenser for this purpose, especially when making a large amount.
I could swear I saw one somewhere that would be perfect for this. I think it was probably Chefs Catalog. I'll have to check again.
I tried using the Wilton chocolate dispenser funnel thingy for cupcake batter, but the opening is too small, it took wayyyy to long to fill each cupcake cavity. Now I just use a ziplock as a giant piping bag.
LisaR64. I tried that in the past to and NO it just doesent work .
I also use an ice cream scoop!
any thoughts on how to get the liners separated without damaging them???
It's kind of time consuming but I take my fingernail and separate them until I can gently lift them apart. Some of the ordered liners are sturdier too and don't damage as easily but are more expensive. I order mine from Confectionery House.
I use a giant squeeze bottle with most of the tip cut off for my thin runny batters. I use the scoop for my thicker batters.
To separate the liners quickly, keep a damp sponge with you and dab your fingers on the sponge (or paper towel, or cloth, or whatever). Then you kind of rub the papers apart. I don't know if that makes sense, but it works.
I was just coming to see if there were any posts about this! I always have that problem unless I use the silver liners. I'm guilty of denting the edge when I take them apart so I'll have to be more careful about that. I use a scoop too for my cupcakes but I still have trouble with the bunched side.
mommyle..Thats also what I do. I keep my index finger and thumb tips damp and that come right apart !
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