Why do papers come off - Page 3

I sent a copy of this link to the Reynolds company with an explanation of the on-going problem. I hope to hear something!!

I don't know if anybody else is watching this topic anymore. But I thought I would share my experience. I have made about 6 different batches of cupcakes in the last two weeks, except when on vacation.

Yesterday I had a bad cupcake day. One of the problems I had was the lining separated from the cupcake. After doing a lot of research yesterday and rebaking this morning I am concluding that the reason why the liners separate is due to underbaking.

My cupcakes looked done and had a few crumbs on the toothpick when I inserted it. My research shows that for cupcakes you want the toothpick to come out clean, not with a few crumbs on it. This must be different than cakes and makes sense too. After all they are baking in a much smaller pan and pan size does make a difference for doneness. It's amazing how much 30 seconds more can make to a cupcake.

Why do some of them peel and not others? I think it is due the oven. Hot and cold spots will make some of the cupcakes bake unevenly, especially if you put more than one pan in the oven. This is not true for convection ovens, in which case it could just be plain underbaking. But I don't have any experience with that kind of oven.

Today I am looking at 3 dozen perfect cupcakes and I am very happy. Now I just have to figure out who I can give these to. Seeing how it is Friday, I can't have DH or DD take them to work tomorrow. I'll have to get creative here.

HTH

I forgot to mention that last week I used the Reynolds liners. While I had problems that indicated underbaking (and didn't know it at the time), the liners stayed intact. This week I used the cheapo liners I bought from the big craft chain stores. Some of these peeled, but not all. I believe it is due to the underbaking of the cupcake that caused the cake to shrink and peel away from the paper. These papers did have a distinctive waxy smell when I took them out of the package that the Reynolds package doesn't. So let's say underbaking and the cheapo liners will contribute to the problem. But for those of you who had the problem using Reynolds, you are not going crazy. It could be the cupcakes were underbaked.

Hi Linda...

Thanx for sharing this info...i have been trying for a solution on this problem...n walla...u have share it with us...millions thnx...

Anyway, could u tell me the temp n minute when u bake the cuppies?? I always bake mine at 150 Celsius for 20min...the reason I am baking in lower than usual temp to reduce the dome effect...

Sorry, I don't know what the celsious temp is for my oven. I baked at 350 and it worked out well at 21 minutes for my oven. Before today I was baking at 350 and baking for 18 minutes. At 350 I did not get a dome.

I heard that you get a dome if you heat up your oven to 400 and then drop it to 350 when you put the cupcakes in. This causes the outsides of the cupcakes to cook faster than the center pushing the dome up. If you bake at a stead temp, you shouldn't get a dome. Lucky you if you do, cause there are lots of us who would like one and can't seem to get it. I just gave up. I'm happy if I don't get a concave surface!

As an aside I had some cupcake batter left over that I left sitting on the counter for 21 minutes while the others cooked and then I popped them in the oven so as not to waste the batter. I did this to both batches made today, one with cake flour and one with AP flour. The cake flour cupcakes domed! And the AP flour cakes stayed flat. Hmmm....this might be the answer to the doming problem that crops up here on CC.

hahah....lucky me then...well here in Malaysia, most cuppy decoraters, like me prefers flat cuppy surface...unless we make a simple swirl, dome effect is cool...

i might try ur temp...i assume the 350 refers to Fahrenheit...so it is 180 celcius..i'll let u know how it turn out

referring to the diff flour used...i need AP flour then...it make sense since cake flour is less protein...with less gluten...hence easily expand to form dome...

yay to ur experiment....thnx again Linda

I've had this happen way too many times lately and I intentionally tested it. I'm of the club that it is definitely moisture/fat related - be it too much fat in my recipe in relation to the dry ingredients OR adding moisture out of the oven (covered in tupperware, taking out of frig, etc.)

I baked some yesterday, followed recipe, no extras, left on counter for a couple of hours - no peeling.

I've used same recipe, added pureed fruit, sour cream - sooo moist and was peeling as I was taking them out of the pan. Same thing happened with another dozen that didn't start peeling until I covered them. It is possible that I may need to tack on a few more minutes of bake time to help.

Being that I'm in Atlanta, the humidity is a beast right now and I really have to watch it. I find that I cannot do too many extras (fat/liquid) without compensating for it with the dry or else I'll pay for it via the Peel Fairy Monster.

This is my biggest pet peeve with cupcakes.

A quick fix when I'm in a bind - putting them (peeling liner and all) in a prettier liner or a nut cup. Those never peel, sometimes I just use those.

$.02

thnx ironbaker...i keep that in mind....

actually i baked my cuppies with the classic pound cake recipe...adding little milk to make it moist (basically 2tbs per 1kg batter)....

what happened was...it doesn't peel with classic paper cup...but i observed that the cake would shrink in souffle/solo paper cup...which means that the cake shrinks when it cooled...

any idea as how i could ensure my cuppies doesn't shrink in my souffle cup? did anybody experience this?

I do the same exact thing, and have never had a problem with wrappers coming off.

I live in the west, desert...and never heard of this. Is it the moisture? Because my problem is they stick to the liners, if anything. but, now ...watch, that peel fairy monster just might rear it's head!

I agree with LindaF144.....I believe underbaking may be the culprit for paper liners coming off the cupcakes.....I have experienced this problem on occasion and couldn't figure out why...after extensive research on the net and thinking about my cupcake baking procedures, I came to the conclusion that it could be underbaking...I know I'm very careful not to overbake because I have a problem with my oven getting the bottom of the cupcakes too brown....so I increased the time on my cupcakes and have had no problem since...just to test my theory, I made cupcakes the other day for my grandson and took them out just a little too early....sure enough the liners came loose from the cupcake.....

I bake from scratch only, and pretty much ALL the recipes I have encountered for marble cakesay to add a small portion of bicarbonate soda or baking powder to any portion where you are adding cocoa. If you are adding cocoa powder only (not mixed in with hot water first) then they say to add baking powder AND a few TBSP milk. I hope this answers you marble cake query. (a bit off topic, but anyhow...)

As far as this cupcake paper topic goes, I am keenly reviewing all responses at it happens to me sometimes! Its sooo frustrating! I assumed it had something to do with oils penetrating the paper liner. Has anyone tried glassine papers, and if so, was there any difference?

I know it's not underbaking for me because I don't have the problem as much in the winter. Same recipes, same temps and baking times.

@Suria_garden - I get that sometimes too and I think *that* has to do with underbaking. Not positive on that yet. I've wasted enough cuppies! lol

The mysteries of cupcakes.

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 or 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.
http://www.champagnecakes.com.au/flowers1.html..
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.


Bluehue