Here's a recipe for a cinnamon cake/bar that isn't exactly what you're looking for, but may be adaptable. It has chocolate in it instead of fruit, and it makes a small cake/bar/not quite brownie type cake. It's certainly delicious. I've made it a couple of times, and it's been a hit both times. It's from Dorothy Greenspan's book, Baking From My Home to Yours. Cinnamon Squares by Dorothy Greenspan For the Cake 1 1/4 cups plus 2 tablesoons sugar 1 tablespoons plus 2 1/2 teaspoons ground cinnamon 1 1/2 teaspoons instant espresso powder 1 3/4 cups all purpose flour 2 teaspoons baking powder Pinch of salt 3/4 cup whole milk 2 large eggs 1/2 teaspoons pure vanilla extract 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled 3 ounces bittersweet chocolate, finelychopped, or 1/2 cup sotre-bought mini chocolate cips Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and lline the bottom with parchment or wax paper. Place the pan on a baking sheet. To make the cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl. In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, usuing the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You�ll have a smooth, satiny batter. Scrape half of the batter into the pan and smooth the top. Sprinkle the choloclate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again. Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cke to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up. For the frosting: 6 ounces bittersweet chocolate, finely chopped 2 1/2 tablespoons unsalted butter, cut into 4 pieces To make the frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick, and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little) Using an offset metal icing spaurla or a table knife, spread the frosting in generous sweps and swirls over the top of the cke. Allow the frosting to set at room temperature, then cut the cke into 9 sqares, each about 2 1/2 inches on a side. Sally

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 thought about the food-safe quality of the plastic but figured that I'm taking cupcakes with paper cups and if I store cookies in them around the holidays that I'd line them with wax paper as I usually do with a cookie tin. I'm not sure if they are air-tight either. I made the cupcakes this evening and without squishing them together, I fit 20 cupcakes in each container. Kari

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