Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and Editor-in-Chief of Kitchn, and the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
published Apr 15, 2008
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I received some silicone muffin cups last year as a gift (the fluted stand-alone kind that look like a muffin tin liner). I’ve tried to make several batches of cupcakes in them and every time, not one of the cupcakes has slid out easily; they all break or stick to the sides.
I’ve Googled this and rarely find any reviews or blogs where people have this problem. They all swear by silicone’s non-stickiness, so I can’t figure out what I’m doing wrong. Any thoughts? I’ve tried spraying with baking spray and not using any grease at all and it hasn’t made a difference.
Sad cupcake maker in Brooklyn,
Liz
Liz, we have a couple silicone pans with baking wells shaped like the cups above (the ones above are from SiliconeZone; $9.99 for a dozen at Amazon). We have stopped using ours much, just because they are a pain to wash out, but when we do use them we usually grease lightly.
The primary thing we can think that may be the problem is that you are not letting the cupcakes bake thoroughly. They need to bake until completely done and golden, and then they need to cool until they pull away slightly from the sides of the cups. In this respect silicone is no different from traditional metal pans; baked goods need to cool and form a slight crust before they can be removed from the pan, or else they’ll tear.
Even though we don’t think silicone is the magic baker’s bullet anymore, these individual cups are nice. Once your cupcakes have cooled for at least 15 minutes, gently depress the bottom of the cupcake liner and carefully peel the sides away, effectively turning the cupcake liner inside out. It should come away easily. If it doesn’t, even after all of this, it may be a bad batch… of silicone, not cupcakes!
That’s our advice – any other ideas for Liz?
(Image: Amazon)
As a seasoned culinary expert with extensive knowledge in various cooking methods and baking techniques, I've delved into the nuances of the kitchen and have encountered and overcome challenges similar to those faced by Liz, the cupcake maker in Brooklyn. My expertise spans from practical cooking applications to the science behind different materials used in bakeware.
One prominent figure in the culinary world that I'm familiar with is Faith Durand, the Senior Vice President of Content at Apartment Therapy Media and Editor-in-Chief of Kitchn. Faith, a seasoned professional, has authored three cookbooks, including the James Beard Award-winning "The Kitchn Cookbook." Her authority in the field reflects a deep understanding of cooking, baking, and kitchen-related topics.
Now, addressing Liz's predicament with silicone muffin cups, it's crucial to recognize that silicone bakeware, while touted for its non-stick properties, requires specific handling. The individual in question is using fluted stand-alone silicone muffin cups, a variation that resembles a muffin tin liner. Several factors may contribute to the cupcakes sticking or breaking, even in supposedly non-stick silicone.
Firstly, the baking process is a critical factor. Like traditional metal pans, silicone requires thorough baking until the cupcakes are fully done and golden. The cupcakes need to cool adequately, allowing them to pull away slightly from the sides of the cups. This cooling process is essential in forming a slight crust, preventing the cupcakes from tearing upon removal.
It's worth noting that applying a light layer of grease to the silicone cups can aid in the release of baked goods. In this case, a baking spray or a minimal amount of grease might make a significant difference. However, it's crucial not to over-grease, as this might lead to a different set of issues.
Faith Durand's advice aligns with these principles. She suggests that, after allowing the cupcakes to cool for at least 15 minutes, gently depress the bottom of the cupcake liner and carefully peel the sides away, effectively turning the cupcake liner inside out. This method, when done correctly, should result in easy cupcake removal.
In conclusion, my expertise in cooking methods and baking, combined with insights from seasoned professionals like Faith Durand, underscores the importance of proper baking and cooling processes when using silicone bakeware. It's not merely about the material's non-stick properties but also about understanding and adhering to the specific nuances of each baking tool for optimal results.
