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Metal pan or Silicone Pan? Wh/ do you use?

post #1 of 4
Thread Starter 
I have a old metal pan and for the most part I just bake to share and eat, but I have a friend that is having a DIY back yard wedding so I am making cupcakes for her (if I dont make them she will and she is already doing everything). I know that I often over cook my cupcakes and normally I dont care, but since this is for an important friend to me, I care.

I was wondering if the metal pan could be part of the issue, the edges brown yet the middle stays wet mushy, if I wait until the top has a lil bounce then sides/bottom are browned. I already try and lower my temp and increase the time and I will keep playing w/ that, but I am wondering if those silicone pans might help (or even new metal ones, mine are older and discolored)
post #2 of 4
Are you putting them in cases when you bake them? If not, that could be your issue.

If you are have you tried a different recipe? Some recipes don't convert well from cakes to cupcakes.
post #3 of 4
I use both metal and silicone pans with no appreciable difference in baking. It sounds as if you may need to focus more on the oven temp and time. Lower your temp by 25 degrees F and bake a few minutes longer. See how that works!

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post #4 of 4
Thread Starter 
thanks for the insight
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