A few of the "cakes" I make are wonderful, due to that nice dark edge of the cake area that bakes up against the cake pan. The sides and the bottom . .people RAVE about.
I want so badly to make these cakes in cupcake versions . . without getting crazy in costs . . but I am wondering how can I get that nice pan edge, when using a cupcake liner?
I thought, maybe I can make mini cakes instead of cupcakes, but then, I need to get all new mini cake boards, new boxes, etc . . just not worth it at the moment . .
I can certainly try to make the cupcakes directly in a cupcake pan without liners, . . . but then what? They look awful put into a liner "after baked"
Any suggestions on how to get that cake-pan-browning effect?
Thanks
Maybe you could use cupcake wrappers (the paper strips that wrap snugly around) after baking straight in the pan?
I've found that darker pans and older pans make for darker cupcakes. Or, just do what I've been known to do and leave your cupcakes to cool on a still-hot oven burner. That will make your cupcakes nice and crispy 
Maybe you could use cupcake wrappers (the paper strips that wrap snugly around) after baking straight in the pan?
Thanks for the idea . . I actually really liked it, and just as I was about to order a bunch, I remembered . . oh yeah . . This is Rum cake.
It is infused with a Rum syrup and is a little wet 
The customer will have an awful time picking it up and using their hands . .
Guess I will try the foil bake wrappers and let them sit in the pan until they fully cool, like the other poster had suggested . see if that helps out any.
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