Those little cupcake liners sold in supermarkets have a very specialised purpose -- lining cupcakes. But what if you don't have a set of those oven-safe paper cups? Don't give up your cupcake baking hopes -- use parchment or grease-proof paper. Parchment paper can usually be found in the supermarket baking supplies section. Although using cupcake liners is faster than using parchment paper for baking cupcakes, parchment paper works just as well.
- Skill level:
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Things you need
- Parchment paper
- Cupcake tin
- Cooking spray
- Cupcake batter
Cut out squares of parchment paper with sides that measure about 12.5 cm (5 inches). Cut out enough squares for each cupcake that you plan to make.
Spray some cooking spray into each of the holes of the cupcake tin.
Place one of your parchment paper squares over the centre of the muffin tin hole. Find a cup that has a bottom about the size of your cupcakes. Press the bottom of the cup into the tin hole, pressing the parchment paper into the hole. Twist the cup back and forth a little to make the crease more defined. Remove the cup. Do the same for each of the other parchment paper squares.
Pour the batter into each of the parchment paper squares, filling them until they are about three-quarters full.
Tips and warnings
- For mini cupcakes, just cut the paper to 6.25 cm (2 1/2 inches). If you don't have a cup small enough to fit in the mini cupcake tin, just use your fingers to make the crease around the bottom edge.
- Both the cooking spray and the cup ensure the cupcakes have a round appearance. If you skip these steps, then your cupcakes will end up with an irregularly shaped, wavy edge.
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