Thursday Mini-Post

*A quick note about the blog format. I am trying to figure out how to create a page that will have all of the recipes in one place. I am more than a little computer illiterate, so bear with my while I work on it :) *

So, you have followed the recipe to a tee, and now a whole batch of glorious, mouthwateringly delicious smelling cupcakes is cooling on the counter. They are perfect in every way, and you can't wait to show them off to the world. After a while—maybe an hour, maybe 4—you notice something is not quite right. With a gasp, you realized you have been the victim of the dreaded Separating Cupcake Liner.

This phenomenon has plagued many a made-from-scratch cupcake baker, and I have devoted quite a bit of time to investigating the cause and solution for said plague. Though I have never had this happen with a box mix, for some reason some recipes—particularly those with using butter—seem to be prone to it. It doesn't always happen, but when it does, well, it just sucks.

Over the past year, I have worked diligently to come up with a solution, and below is a list of tips I have put together in an effort to prevent this from happening to anyone, including you, my darling readers.

This week, I visited a blog called BakingSOS to chime in on a discussion about this very topic, and I had to grin when she dedicated a new post to my suggestions: BakingSOS Post.

Erin's Tips:

First, I buy the special double liners that have a standard paper liner inside a foil one (I get them at Food Lion, but I am sure they are at other stores too). They are meant to be self-supporting so you don’t have to use a cupcake pan (although I highly recommend that you do). Even if the paper pulls away a little, the foil is strong enough to hold it in place. A second option is the Wilton brand paper liners, which seem to be less waxy than some of the store brands. Never use cooking spray on liners.

Sturdy foil liner protecting the paper beneath

Second, I put the batter into a gallon-sized zip-lock bag and snip one corner off to make a small dispensing hole. I carefully fill each liner, then move the pan back and forth on the counter in quick motions to try to get maximum contact between the liner and the batter. Be sure not to smack it down, so not to lose any airiness.

Third, for the recipes I use, I don’t fill the liners any more than half full. At half full, the cupcakes rise just to the top of the paper, without going over and getting all messy and flat.

Forth, I have had the best luck if I allow the cupcakes to cool for 5-7 minutes in the pan before *gently* removing them to a wire rack. Do not store them or ice them until completely cool.

Fifth, if all else fails use a trendy paper cupcake wrapper to force the liner into submission :)

Those liners don't stand a chance with the reversible wrappers holding them in place...and looking pretty in the process :)

I hope everyone is having a wonderful week, and I hope to see you back here on Tuesday for an all new post and outstanding new recipe (not mine, so I can say that!).