I've baked three different vanilla cupcake recipes and all of them shrunk from the wrappers by the next day. What am I doing wrong? These are Reynolds wrappers that have a white lining and then a foil outside. I've tried removing the baked cupcakes from the pan as soon as they're out of the oven and with another batch I waited. I'm allowing them to cool on a wire rack and then putting them into tuperware containers.
Thanks.
I experience the same thing & havent a clue why this happens.
Any ideas?
I experience the same thing & havent a clue why this happens.
Any ideas?
what i've learned is that it could be due to: the fat/butter in the recipe (oil based recipes tend to shrink less), poor quality cupcake liners, failing to fill the liners at least 2/3 of the way so that the cake can "grab" the paper liner, letting the cupcakes cool in the baking pan (take them out of the pan straight away), or too much moisture in the storage container (let them cool thoroughly). there were probably a few other factors but that's all that stands out.
seems to be the only answer is trial and error.
I was just getting ready to post this SAME question!!!!!!! I am using the foil wrappers also, except I read on Cooks Illustrated that you are supposed to take the paper liner out. I would have to disagree with the idea that it has to do with the recipe, because I baked these same exact 4 recipes in paper liners and they did great. I feel it is the foil wrapper. I have the biggest mess right now! I have made Darn Good Chocolate Cake, Carrot Cake, and Shubox Cafe Coconut Cake, and they all did this. Yes, I am filling them 3/4 full, but they rise, then fall and pull away from the liners. I am turning them out immediately and some I waited - no difference!
i have good news (for me at least!). i finally made cupcakes that stuck to the wrappers. WHAT A RELIEF. this recipe called for all AP flour and creaming butter/sugar. i'm not sure what exactly helped bc there were several differences at play including filling the liners more and using AP flour. see below.
DIDN'T SHRINK. STUCK BEAUTIFULLY: brown sugar cake
method: creaming
flour: AP flour
wrappers: non-foil
filled: approx. 3T + 1tsp
bake time: FULL 23 minutes (on the higher end of cooking time range in the recipe)
notes: allowed to cool on wire rack before fridge storage in cupcake carrier. removed immediately from muffin baking tray
SOME SHRINKING OR SHRUNK TERRIBLY: vanilla cake (two different recipes)
method: creaming & not creaming
flour: cake flour
wrappers: non-foil and foil
filled: approx. 2.75-3T
bake time: 20-23 minutes
notes: stored at room temp in tupperware. removed immediately from muffin baking tray.
please post if you have success with your recipe. there's got to be a way to narrow down what causes this issue. thanks!!
I've having the same trouble paper seperating from cake
I'm going to try cooking them hotter
We've been cooking them at 325' but I think we'll increase it to 375'
and see what happens
Keep me informed
I have to have 250 in August for a wedding and I'm about a nervous wreck
I've having the same trouble paper seperating from cake
I'm going to try cooking them hotter
We've been cooking them at 325' but I think we'll increase it to 375'
and see what happens
Keep me informed
I have to have 250 in August for a wedding and I'm about a nervous wreck
I've having the same trouble paper seperating from cake
I'm going to try cooking them hotter
We've been cooking them at 325' but I think we'll increase it to 375'
and see what happens
Keep me informed
I have to have 250 in August for a wedding and I'm about a nervous wreck
I've having the same trouble paper seperating from cake
I'm going to try cooking them hotter
We've been cooking them at 325' but I think we'll increase it to 375'
and see what happens
Keep me informed
I have to have 250 in August for a wedding and I'm about a nervous wreck
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