I cannot believe I went on this long without taking the time to search online why this was happening! I'm so glad to see i'm not crazy and losing my touch! I also never had issues previously with liners peeling! Now, depending on how moist my recipe is (chocolate that was a syrup plus a ganache filling is the key star over here!!!) the liners peels off mid way between taking them off to being put in a tupperware. NO MORE tupperware for me neither, they are a disaster for my liners. After reading these post, i ran to my cupboard an examined all my liners. The cheap one from the dollar store never peel but are so thin that the edges fold in when you poor the batter so i am finishing those off for some morning blueberry muffins or anything that doesn't leave my house :) The other one, the reynolds foils ones, don't peel off in a matter like the paper ones do as they keep their shape but you can definitely see that they are loose when you pick them up (But at least they stay presentable!). The 3rd ones, my new favourites as they keep their colour and don't ever fold in, ARE WAXED inside!!!! urgggggg I had never ever noticed that after reading this post. PS: they are no longer my favourite :( I have some white restaurant type ones here that don't seem to be waxed inside. I am doing a trial and if this works i guess i will decorate the others by putting the cupcake in a coloured one after baking.... but this is so much nonsense! I wish this wasn't such an issue! Thank you everyone for posting this... it will save me hour of waisted work as i cannot send these out to customers like this!!!

I use a large cookie scoop (ice cream scoop) to get uniform cupcakes. The same amount goes in each time. I always use this for my cupcakes and muffins. I also don't over fill - I like them to not crest over the top too much. You may have to experiment to see what is the right fullness. Box mixes rise higher. Scratch baked ones seem to not be as fluffy. I like to use a large tip to pipe on my frosting. Don't go crazy with sprinkles! Some folks over load with them. Use them sparingly, and skip about half of the cupcakes. Wilton also has a "glitter" that is kind of a sparkly flake. This is also very pretty when used sparingly for the right occasion. I have linked to the site where this picture is from. Great hints there! I also like her use of the brown wrapper. Those are my favorite for most cupcakes. I also like plain white ones for white cake. There are some really neat ones out there now. Here is a link that might be useful: Glorious Treats - how to frost a cupcake

Woodie, I'm so happy to see you here again, I miss you! Sol, I'll help for Sam's wedding. My cake baking skills are nothing close to yours but I could mix batter or bring the mojitos or SOMETHING... Thank you, everyone. I was pleased with the way everything turned out and doubly pleased that the fondant bow made it there intact. The hearts inside the cupcakes. OK, I hate to admit that it was actually easy, I'd love to fib and tell you it was all difficult and technical. Bake a sheet cake layer of red velvet cake, cut hearts with a small cookie cutter, it has to be small enough to fit down inside the cupcake. Put a spoonful of batter into the cupcake paper or pan, set the heart into it and fill with batter, making sure the heart is covered with batter. Bake again, check for doneness slightly toward the edge. The only trick is that you have to mark the cupcake so you know which direction to cut or you just have a red glob visible from the side view, LOL. This would work with bunnies for Easter, trees or bells for Christmas, Shamrocks for St. Pat's, whatever strikes you and you have a cookie cutter for. It was actually more difficult to get the Snickers bars not to sink into the bottom of the cupcake, we had to eat a couple of batches before I figured out to freeze the candy before plopping it into the middle of the unbaked cupcake. It was a difficult job, but had to be done. (grin) I did have some dedicated volunteers that helped me with that one..... Annie

Oh, and my favorite recipe? Pixiestix Hot Milk Cake, or the Hershey's Chocolate cake from the cocoa box with Colleen's chocolate frosting. Colleen's Chocolate Cake 1 Cup caster sugar 1 Cup brown sugar 2 eggs 250 g margarine (8 ounces) 2/3 Cup cocoa 1 Cup sour milk* 2 Tsp 1 Cup boiling strong coffee 3 Cup plain flour 2 Tsp baking soda Preheat oven to 170C (325F), grease and line two 20cm (8") round cake tins. Put ingredients into mixing bowl in order listed and turn on mixer. Beat until just combined. Pour into prepared tins and bake 45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and leave to stand in tins for 20 minutes. Turn out onto a rack to cool. Ice with chocolate icing. *If you have not got sour milk, add a tablespoon of lemon juice or vinegar to milk and leave in a warm place.~ NOTES : This is a very rich, almost black chocolate cake which stays moist for days and freezes well. Hot Milk Cake - Pixistix Old fashioned, simple, melts in your mouth! 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 tsp. baking powder 1 tsp. vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well, (really well, like 5 minutes, or it won't be light enough). Combine flour with baking powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes. Good luck on those mini cakes! Annie