Cupcake Paper Liners Are Greasy Looking?
Baking By daveinermo Updated 16 Oct 2020 , 6:37am by Carabella
Getting back into baking after many years and have been using patty pans for cupcakes no problem.
Bought some cute paper cupcake liners in different patterns and made some lemon blueberry cupcakes today to try the new cupcake liners but they have gone greasy and don't look very good. Is there a way to prevent this? Some nifty trick to stop the butter inside the batter smudging all over the liner when cooking?
Thanks all :)
(sorry no idea why photo is so massive lol)
Hi and welcome to our forum! It’s unfortunate those liners are doing that:( I don’t have an answer for you—well maybe I do:) This same ? was posted on a board on Facebook & most people suggested to use oil instead of butter! & reduce the amount some. No idea why it makes a difference but if no one else has a answer for you try it
Hi Dave! I've had a similar issue in past, and I did come across this article which mentions different liners:
https://www.leaf.tv/articles/how-to-keep-cupcake-wrappers-from-fading-when-baking/
I know the link says "fading", but they also mention the grease-spot issue. I'll admit, if I'm just making cupcakes for an at-home treat, I use the cheap liners and don't worry about it. ;) But if I'm making to bring them somewhere, I've had success with the Reynolds brand foil-lined papers. They are a little more money, but give much better results.
I noticed an older post on here regarding this problem; another member suggests baking your cupcakes in the regular white liners, then just slipping the "good" liners on over them once they've cooled! She says to use a little dot of royal icing as glue between the papers if the nice ones want to slide off.
Hope this helps a little! :)
Hi! I’m not sure if this helps but I find this can happen when the ingredients aren’t at room temperature. If they are not, the little bits of butter can make grease spots because of the temperature difference, I’m not sure if this is the same for everyone but this has been my experience. I always use an oil based recipe now to avoid this!
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