I am frequently asked about peeling cupcake cases in the shop and thought I would focus on this for my June blog. I must admit, I had this happen to me once and it was when using the most expensive cupcake cases that I have ever bought.
I ordered them in from America thinking they were just perfect for the cakes – huge mistake!!
Below are some things you should consider
The oven temperature has a part to play and sometimes, the temperature selected is not accurate. Use an oven thermometer to check. I usually cook my cupcakes at 160 degrees in an electric fan oven.
It is also important to check the cupcakes are thoroughly cooked. The timings will depend on your oven but chocolate cupcakes usually take a little longer. A cake tester is a good way of checking that they are cooked through.
Another reason why the cases might peel is because there is not enough mixture in the case. Again, the amount will vary with your oven – if the mixture is not rising to the top then add a little more.
Remove the cupcakes from the tray as soon as you can pick them up. If you leave them in the tray they are still cooking and also steam is being created which can cause the cases to peel.
When the cupcakes are cool, it is best to avoid a plastic container and certainly do not put them in the fridge. I always use the cake box that they are going to be delivered in and that works well. I always wonder why cake companies make plastic cupcake storage boxes. It is always a good idea to store them in a cooler room in the house.
Freezing cupcakes can sometimes cause a case to peel and this usually takes place when the cake is being defrosted.
Always try to use a cupcake case that you are happy with and you know has not peeled in the past. I have extended the range of cupcake cases in the shop and have tried them all. I always use the ivory cases and have those available in matt and foil. If you ever buy any cases from the shop and you have a problem, it is important to let me know because the information can be fed back to the supplier.