Okay, here we go again -- after baking a tray of mini-cupcakes or
regular cupcakes for that matter the paper on some of them -- not all
-- just pulls away from the sides of the finished product which does
not make for a good presentation -- any thoughts, suggestions from my
learned friends in the baking world??????? As always, I thank any and
all responses.

Thanks for responding -- the crowns are fine -- it's just some of the
sides and not all of them. Very strange.


onder Dog wrote in message . ..
Far as I can tell, someone wrote:
Okay, here we go again -- after baking a tray of mini-cupcakes or
regular cupcakes for that matter the paper on some of them -- not all
-- just pulls away from the sides of the finished product which does
not make for a good presentation -- any thoughts, suggestions from my
learned friends in the baking world??????? As always, I thank any and
all responses.

What's your recipe? I've never seen that happen except one time when I
completely forgot to add my eggs for muffins and they just kind of
squirreled up.
How do the crowns look?

(Diane W. Saunders) wrote in message . com...
Okay, here we go again -- after baking a tray of mini-cupcakes or
regular cupcakes for that matter the paper on some of them -- not all
-- just pulls away from the sides of the finished product which does
not make for a good presentation -- any thoughts, suggestions from my
learned friends in the baking world??????? As always, I thank any and
all responses.

Diane if you cupcake shrinks from sides you might be using more
liquid and more sugar making it shrinks easily.
Have you tried baking it on layer tins and noted the same defect as
excessive cake shrinkage during cooling?
Then there are other factors that can contribute to that…..
You may have overmixed the cake batter resulting in cake shrinkage.
Many cupcakes had high sugar level as compared to muffins and
overcreaming( sugar- fat) or overblending ( in the flour-fat method)
can also led to that defect . It can be also accompanied that the
bottom even shrinks as well creating a space between the cake and the
cake liner.
Another cause is the cake flour is lower in protein ,therefore if that
is the cake you should reduce a little bit the water added and
increase correspondingly the egg for better stability.
I can also blend a little bit if all purpose to the cake flour( about
a heaping tablespoon or two per two cups of flour.
Roy