Speaking of cupcakes, I seek advice. Whenever I make muffins or cupcakes, I have a problem with the bases. If I use the paper cups, the muffins end up sticking to them and the consumer ends up eating strips of cardboardy muffin cup. Or I grease the cups (sometimes grease and flour if there are bits that can stick, like blueberries or chocolate chips), and then the bases turn out way too dark — verge-of-burning dark — by the time the tops and insides are cooked just right. They’re never inedible; just never exactly like you hoped they’d taste. And, really, what’s more disappointing than a lackluster cupcake?
So, what am I doing that is preventing me from baking perfect muffins and cupcakes. Oven too hot? Over-beating the batter? Wrong kind of oil? Filling cups too full?
Help me!
Magrilless 