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Baking in Candy Cups

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I just got two packages of candy cups and was hoping to use them as mini muffin papers. I called the company and got a somewhat wishy washy answer about whether they can be used for that purpose. The agent said that they can burn but that people do use them as muffin papers. Any feedback as to how worried I should be about the papers burning would be much appreciated.

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  1. No, you can't bake with the paper candy cups, they don't stand up well to moisture or heat. The glassine ones are fine and greaseproof, but may burn. You need "baking cups," which come in approximately 1 to 1/12 inch sizes, and are designed specifically for baking rather than candy. They need to be designated as "oven-safe." I have used the foil cups for baking. I initially used foil minis, which were aprox. 2" then tried the paper-lined foil candy cups with good results, although getting batter into these things neatly, even with a pastry bag, was tedious.
    I'm not sure if you're set on making muffins with these cups; you can make a ganache for truffles, pipe the ganache in and let it chill.

    Here's a link with a further explanation of what I'm talking about:

    http://www.thebakerskitchen.net/index...

    1. I can't imagine how you could get paper that holds a wet batter to burn within the space of time that tiny muffins would take to bake. Just watch the time because they'll probably bake quickly. The "danger" in that, of course, is not anything burning but the muffins drying out.

      What will you use to support the paper with the batter inside? Got a tiny tiny? Some other plan? Maybe you could put them on a baking sheet with some pie weights or beans supporting the exterior.

      1 Reply
      1. re: rainey

        The paper lined foils are fairly stiff and don't need support. As far as the glassine cups go, I have to say I never used them after having been warned that they might burn. That's why I wrote "may burn." I have seen comments on the net about using them with success but I'd hate to see anyone lose time and money if they didn't work. Maybe other posters have experienced baking with them and will weigh in.
        And yes, because of their extremely reduced mass, the muffins will bake very quickly.

      2. I made cake in those candy cups using a mini muffin tin. I actually plopped a tiny mini ice cream cone on top so the cake baked into the cone. I made miniature ice cream cone cupcakes. Cute. I didn't have any problem with the paper burning or anything. I think the ones I bought were from Wilton.

        1. If you are talking about the white paper ones, I do it all the time -- mini cupcakes. It works just fine, and the papers have never burned. I got the idea off of a blog that was about cupcakes awhile back, not sure if it is still around. She used only those cups.

          3 Replies
          1. re: jean8298

            I think the OP is talking about the tiny dark chocolate-colored paper cups that boxed chocolates or truffles come in. I use the mini white paper or foil cups for baking, referred to as baking cups or candy cups, with no prob. They're available in the same tiny size as the paper cups for boxed chocolates.

            1. re: bushwickgirl

              I wasn't talking about the dark chocolate-colored paper cups. I was talking about foil cups that are paper lined but marked candy cups and printed cups marked candy cups but that look like mini muffin papers. They are the same kind that come in white and are marked candy cups. Mine just happen to be patterned.

              1. re: Velda Mae

                Yes, you have the right ones for baking. Sorry about any confusion. I just wanted to make sure you had the right ones. They are called both candy cups and baking cups, just to confuse the issue.
                Enjoy!

          2. If they're not at all waxy and you're only concerned about their possibly burning, you could bake it but fill it a little fuller to make sure the muffins rise above the top. I don't think they'd burn that way. I don't know if they'd absorb the moisture from the batter if they're not made to hold moisture. If so, you'd not only have drier muffins but the paper might not hold their shape (and could continue to draw moisture after it's been baked). The answer sounds like you can bake but they don't want liability just in case something might possibly go wrong.