I just made carrot cupcakes and following the recipe I greased and floured the pans AND put rounds of greased parchment on the bottoms and let them cool in the pans for the suggested 10 minutes...
Well, the bottoms came out perfectly clean, but the sides stuck enough that about 50% have a either a small or big tear on the side from where I tried to dislodge it from the pan. I had the same problem with a brownie cupcake recipe last week. Is it the recipe? Is it my pans?? I'm using some non-stick muffin tins I've had for awhile but the finish is still fine. I can make muffins in them and they come out cleanly.
I'm starting to think maybe it's both the pans a-n-d the recipe... What type of pans do you use when making cupcakes? and does anyone have a fab carrot cupcake recipe they can share?(the one I made today was from BH&G New Baking Book and the texture was right but it was kind of bland)
Any suggestions you have would be most appreciated - especially since I was planning carrot cupcakes for Easter. Thanks!
Updated 2 years ago | 15
Updated 11 months ago | 6
Updated 6 months ago | 19
Updated 6 months ago | 1
Updated 3 months ago | 3