Cup Cakes

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Richard Warren

Cup Cakes

Hi
I have a problem I hope someone can help me with.

Sometimes when I make buns and cup cakes, and they have cooled, the bun case comes away leaving the cakes looking rather sad.

Please help as soon I am making some for a wedding and want them to look great.

Richard

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Lindsey, Food Editor

Cup Cakes

Hello Richard,

There can be a few reasons for this such as under filling the cases, overcooking or a very high proportion of fat.

When I bake cupcakes I always use muffin tins / deep patty pan tins lined with paper cases that just fit them. Then as soon as the cakes are cooked I remove them from the tin and put them on a cooling rack because the steam creates moisture and can make the cases to peel away from the cakes.

Then make sure they are completely cold before you store them.

Best wishes

Lindsey

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Welshcookie

Cup cakes

If you use two paper cases for each cup cake they do not peel away.

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Richard Warren

Cup Cakes

Thanks for reply Lindsey

I do just as you suggest using muffin cases and baking tins.

I wonder if it might be the fat as you suggest. The mix I use is a basic sponge mix - 6oz each of butter, sugar and flour, with three eggs. Do you think this is okay?

Richard

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Richard Warren

Cup Cakes

Thanks Welshccokie

Will try that.

Richard

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Lindsey, Food Editor

Cup Cakes

Hello Richard,

We do the same basic recipe as this one for Hidden Strawberry Cup Cakes. Our recipe has a higher proportion of flour so perhaps that’s why our cases don’t peel away. Obviously you can make these without the strawberries and add whatever flavouring etc. that you like.

I would suggest try your recipe using Welshcookie’s suggestion first to see if that works for you.

http://www.deliaonline.com/recipes/cuisine/exotic/american/iced-hidden-strawberry-cupcakes.html

Best wishes

Lindsey

 
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