Firstly - have to admit i haven't read all 3 pages of this thread ....
But i have seen quite a few threads along this same line......
and i have come to the conclusion after many years of baking cupcakes and 1000's of assorted cuocakes at that............
that the problem is not with US but with the quality of the paper/s used in the actual case.
So often i see beautiful cases here and there - pirchase them - bake my cupcakes and wait patiently to see if they are a
Nothing rages me more when baking, than papers that peel away -
These would have to be my favoutie as far a plain wrappers
go - whether baking pure vanilla cupcake - red velvet or mud cupcakes.
Best thing is - they do not fade after baking and stay as firm and straight as pre baking.
Made in the UK - and by far the best i have ever used.
The cases made by Vesti House are fantastic - sturdy and i have never had a problem with -http://cupcakehouse.com.au/category_7/Vestli-House-Baking-Cups.htm
Any foil cases i use i always check to make sure that the paper liner is the thicker paper - not the grease proof paper as some cheaper brands make.
Evoir - i haven't used Glassine cases for about 10 years -
Wouldn't waste my money on them ever again.
They aren't sturdy after baking - i dislike how they seem to have that greasy look about them after baking and they always feel squishy to the touch - not just my cupcakes - but others also.
So in summing up i have come to the conclusion - its not how you bake your cupcakes - its the quality of the cases...
I have tried every trick in the book testing many of the little cuties and it all boils down to quality of the paper.