Cake Central › Cake Forums › Cake Talk › Cupcakes! › Greasy Bottom
New Posts  All Forums:Forum Nav:

Greasy Bottom

post #1 of 9
3/8/12 at 5:28pm
Thread Starter 
Hi All

Anyone know why the bottom of my cupcakes are always greasy? I can't figure out what I'm doing wrong.

Thank you in advance.
Reply
Reply
post #2 of 9
3/8/12 at 6:56pm
Are you greasing the liners?

Does your recipe have oil in it?
Reply
Reply
post #3 of 9
3/8/12 at 7:07pm
Do you use a stoneware muffin pan? If so, it is the oil that has been absorbed by the stone.
Reply
Reply
post #4 of 9
3/18/12 at 5:58am
Thread Starter 
No I'm not greasing my liners and yes the recipe has oil in it. I'm wondering if the recipe is calling for too much oil. : /
Reply
Reply
post #5 of 9
3/18/12 at 1:47pm
I think recipes with oil are more likely to do that (my experience). I use butter only and don't have that problem.
Reply
Reply
post #6 of 9
3/18/12 at 9:52pm
I have a few recipes that use oil instead of shortening or butter. They are greasy on the bottom. Try using foil liners- like the Reynolds ones in the grocery store. The selection of colors and styles are limited, but it's the only solution I've found. Paper liners will let the grease soak through every time.
Reply
Reply
post #7 of 9
3/18/12 at 10:06pm
Quote:
Originally Posted by Osgirl

I think recipes with oil are more likely to do that (my experience). I use butter only and don't have that problem.



Ditto. My red velvet used to do that before I switched the oil in the recipe to butter.
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
Reply
post #8 of 9
3/18/12 at 10:17pm
Thread Starter 
Quote:
Originally Posted by Osgirl

I think recipes with oil are more likely to do that (my experience). I use butter only and don't have that problem.




Osgirl - how much butter to oil do you use?
Reply
Reply
post #9 of 9
3/18/12 at 10:39pm
My cupcakes with oil are not greasy. I do use a quality greaseproof liner and I have used Reynold's with success. One recipe I use has a lot of oil (Cakeman's).

Could it be your pan? If the cake counterpart is not oily, see if the cupcake pan may be a cheaper pan. You may get a more stable result from a heavier/lighter color pan. Just a suggestion.

Also check your temp in your oven. A slightly off temp may not affect a cake, but is more likely to affect those things with shorter baking times. OK, I'm out of ideas.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › Greasy Bottom