help: metallic cupcake liners, paper lining that?
I've got these metallic cupcake cups, and each one is lined with paper. Do I put the batter into the paper, and leave that one inside the metallic? Or do I put the batter into the metallic, and ditch the paper?
I know, this is a really ridiculous question.
Not a ridiculous question. I'm dying for the actual answer myself. I have done it both ways, and found bothe worked...
BTW, I know one family that used the papers... and threw away the foil cups.
I use both because I hate to waste anything, but agree with macrogal that the foil is much less likely to stick. Just watched an episode of Barefoot Contessa where she flattened out the paper liners and used them as paper doily-type containers for these outrageous pecan bars made with 9 sticks of butter. I am sick just thinking about it.
BTW, how the *&^$% do you spell doily? Doiley?
i'm glad someone else asked this question, for years now I wasn't sure, so I have quite a stash of white paper doileys too!
A woman who used to bake heroic numbers of cupcakes for school bake sales said that they were for people who didn't have muffin tins or not enough muffine tins. The foil cups will stand up on their own on a baking sheet. Then you pop out the cupcake in the paper liner. You can reline it with another paper liner. You get a few uses out of them before they get greasy and soft and you have to pitch them. They aren't washable.
The foil outer paper is so you can make cupcakes if you happen to be without a cupcake pan. I've never tried to bake directly in them though. Less sticking would be great....
I like the looks of this popover pan: http://www.cooking.com/products/shpro...
which yields these: http://orangette.blogspot.com/2007/01...
I haven't found that you can use the foil cups without a muffin/cupcake pan. I tried once with the rest of the batter that wouldn't fit in the cupcake pan, and they still "opened" too much. I've always saved the paper liners (that come between the foil) and have used those. I just don't mix paper and foil in the same batch -- they seem to cook differently. To be honest, I almost always use the regular paper ones and just buy the foil if they are on sale. If you have a more "lean" cake or muffin recipe and are afraid of the paper sticking, you can do a light spray of oil in them. It still makes for much easier release from the pan and cleanup than not using a liner.