Help with my cupcakes

Could any one help me please I have have just made a batch of cupcakes but my problem is the cupcake cases keep coming away from the cupcakes which makes it very difficult for me to decorate them with flooding cing. I have tried different cup cases but I still have the same problem were am I going wrong.
Do you have any tips which will stop this from happening

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8 Replies

Elli Warren ...

Hi! i was given an invaluable tip, if you beat the butter and sugar separately before you add any of the other ingredients ie: beat the butter/margarine first for about 4min then add the sugar and beat again for another 4min it will become very fluffy, this technique should help stop the peeling, also right at the end 1 add 1 or 2 tblespoons of full fat milk (depending on size of mixture) and fold it in, this is another safe guard against peeling wrappers! finally always use good quality wrappers i buy mine from the purple cupcake company or pretty witty cakes, they are quite thick and 7cm width, even if you cook chocolate cupcakes the wrapper stays dry and never goes greasy, using this method i have never had wrappers come away! if you need the whole foolproof recipe i use i will gladly send you it! i hope this will help you! Elli :-) x

Babes ...

Thank you Elli,
I really appreciate your advise I would love your recipe if you could post it for me.
I will give it a try and let you no how I get on.
Babes.

Laura Loukaides ...

I used to have the same issue.
Whenever I make cupcakes, I always leave them to cool in their cases in the cupcake tray. I found that taking the cakes out of the tray before they had almost cooled caused the cases to peel away. But, elli is right, sometimes the recipe can cause this problem.

Hope this helps Xx

Babes ...

Thank you Laura I will give that a try too.
Babes.

Elli Warren ...

Hi Babes! here is the recipe i use for vanilla cupcakes, let me know how you get on if you use it! :-)

Recipe for 12 cupcakes, ( Just double to make 24)

105 grams stork margarine or other margarine,
110 grams caster suger
2 medium eggs
1 teaspoon of vanilla extract
125 grams self raising flour ( i use McDougalls supreme sponge premium SRflour but any will do )
2 tablespoons of corn flour
1 teaspoon of baking powder
4 to 5 tablespoons of full fat milk

1. preheat oven to 150C (for fan) gas mark 3
2. Beat magazine in mixer for 3 to 4mins on high speed
3. Add the sifted caster sugar and beat on high speed for another 3 to 4mins until light and fluffy
4. Add the eggs one at a time on low speed until mixed in
5. Add vanilla extract mix on low speed
6. Remove bowl from mixer and sieve in the flour, corn flour and baking powder, mix gently ( i use a large metal spoon to do this)
7. Add the milk and mix gently again until it is soaked into the batter ( judge if you need 4 or 5 tablespoons )
8. I use ice cream scoop to put batter into unwaxed cupcake cases
9. Cook for 19 mins at 150C fan

Hopefully this recipe will work for you!! :-)

Babes ...

I have done some Cup cakes this morning before I saw your post and yes your recipe for keeping the cupcakes to the cake has worked. only problem today Is they have suck A little in the middle I don’t know why maybe I’ve added too much milk I will give your recipe a go over the weekend and I’ll let you know how I get on thank you so much for all your help.
I am a newbie to cake making so any tips would really hep.
Babes.

Elli Warren ...

Could be that your oven was too hot or you may have overfilled cupcake cases? you will get there!! its all trial and error! and believe me i have had many errors! lol :-)

Babes ...

Hi Elli, I think I know we’re I went wrong yesterday I made two dirffrent flavored baches of cup cakes one lemon which I use oil flavoring and the other was orange with a different flavoring which was not oil based the orange came out great and the lemon papers started to part from the cake over night .
Thanks for your time and help.
I will post a photo of them.
Babes.