I’ve only just found this advice. Thank you sooooo much! I’ve recently made batches of different flavoured cupcakes for wedding tasting sessions and found some peeled while others didn’t and I think that like you, I’ve reduced the time in the oven by a few minutes unintentionally as I was being Eagle eyed and not wanting the cakes to look over done to the potential customers. Also I think that because I’ve had different flavours/batches of cupcakes in the same tray, some have needed longer maybe in the oven than others due to having a higher moisture content and I’ve gone and removed them all at the same time. I’m so glad I found this out as I’ve spent loads of wasted time and energy on this problem and tried so many kinds of cases like you did!
Ah well, live and learn. Onwards and upwards! Thankyou so much.xx
Sugar Blossom Cakes
