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ISO a cupcake recipe that doesn't stick to the pans

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Hi Everyone,

I just made carrot cupcakes and following the recipe I greased and floured the pans AND put rounds of greased parchment on the bottoms and let them cool in the pans for the suggested 10 minutes...

Well, the bottoms came out perfectly clean, but the sides stuck enough that about 50% have a either a small or big tear on the side from where I tried to dislodge it from the pan. I had the same problem with a brownie cupcake recipe last week. Is it the recipe? Is it my pans?? I'm using some non-stick muffin tins I've had for awhile but the finish is still fine. I can make muffins in them and they come out cleanly.

I'm starting to think maybe it's both the pans a-n-d the recipe... What type of pans do you use when making cupcakes? and does anyone have a fab carrot cupcake recipe they can share?(the one I made today was from BH&G New Baking Book and the texture was right but it was kind of bland)

Any suggestions you have would be most appreciated - especially since I was planning carrot cupcakes for Easter. Thanks!

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  1. Why don't you just use cupcake papers? There are lots of holiday-themed ones in the craft stores. I personally don't mind peeling the paper off bite by bite -- it kind of gives you a handle. Or folks can peel the whole thing off and eat with a fork.

    1. Either use cupcake liners or, if you don't want papers, as odious as it may sound, use one of the baking sprays like Baker's Joy or Pam for Baking, which are a mixture of oil and flour. I realize that this may sound not so different than greasing and flouring your pans, but believe me, it works like a charm even on fancy Bundt pans with all kinds of detail and allows your cakes to release easily.

      1. Thanks for the suggestions :) I picked up some Bake-Klene (sp?) tonight, some paper liners and a new commercial grade muffin tin...hopefully the next batch goes better.

        1 Reply
        1. re: maplesugar

          If they still stick to the paper liners, you might want to try cutting back on the sugar just a bit.

        2. I was just reading on another site that people use plastic wrap (I'm assuming a sturdy, brand name) to line muffin tins to make mini cheese cakes, instead of foil when blind baking a pie crust (fold the plastic edges over the beans and it melts into a reusable packet for the next time). I've heard of using plastic wrap under tin foil when making lasagna so the cheese doesn't stick to the foil, but I've never tried it for muffin tins. Sounds like a great application. Anyone had success with this?

          2 Replies
          1. re: nemo

            This sounds scary and probably doesn't provide any benefit. You can spray foil with a little nonstick spray or rub with a little oil if sticking to a lasagne is a problem. From experience microwaving lasagne with plastic wrap, I do know that the plastic will stick to hot lasagne. No use there. Putting plastic wrap in a hot oven will not only ruin the dish -- it's probably a health risk with the fumes. I worked as a baker for a few years and we never, ever put plastic wrap in the oven. We mostly used parchment paper instead of foil.

            1. re: slowfoodgrrl

              I agree I wouldn't use plastic wrap in the oven. I'm sure it wasn't meant to be used in such high temperatures.

              Cautions on my box of Glad ClingWrap: Use in a container that allows at least 2.5cm of space between Cling Wrap and food. Contact with foods high in fat and sugar may cause melting.

              From glad.com FAQs: "Is it okay to use GLAD Cling Wrap when reheating food in a conventional oven? No, GLAD Cling Wrap, like all plastic wraps, is not suitable to use in conventional ovens."