If you’re a baking enthusiast who loves trying new cake and cupcake recipes, you may have wondered, “can I make cupcakes without liners?” Let’s find out.
When it comes to baking cupcakes, there is no single formula or technique that you need to use. But, the use of liners has split cupcake makers into two groups. To find out which one suits you, it is important to know why people prefer using cupcake liners.
Yes, you can make cupcakes without using cupcake liners. All you have to do is grease the pan adequately before you start and be gentle while removing those delicate cupcakes once they are baked.
Through the years, we have talked to many cupcake enthusiasts and cupcake makers who have imparted their knowledge on whether or not you should use cupcake liners.
As cupcake enthusiasts ourselves, we can help you get all the information you need so that you are able to make a more informed decision when it comes to using or not using cupcake liners.
The Use of Cupcake Liners
Cupcake liners are papers that are used to keep the batter in cupcake pans. They're often decorated and corrugated, and they're made of paper or foil. Most cupcakes sold in stores come with liners. But, in order to make a perfect cupcake, do you really require liners? While there are certain advantages to using one, they are entirely optional, and cupcakes may be made without them.
If you properly oil your baking pan, you may make wonderful cupcakes and remove them securely from pans without requiring baking liners. You're not alone if you don't want to deal with liners or make a special trip to the shop.
Some mixtures (particularly oil or butter-free recipes) will stick to uncoated liners, and cheaper brands of liners do not always peel apart well from the cupcake, which could cause the cupcakes to break. Cupcake liners come in a variety of sizes, making it difficult to find the correct fit for your pan. If you have a little pan, finding small enough liners at the shop might be difficult. Liners aren't necessary. They're easy to overlook as a fully optional step at the store. You may simply avoid them by properly greasing the pan.
Some liners are designated for cupcakes, although the two can be used interchangeably. Make sure you get muffin liners that are the right size for your pans. The majority of cupcake liners are inexpensive, and a pack may be used for several batches of cupcakes.
Waxed parchment cupcake liners were popular in the past. These are still accessible, but there are a lot more options now available as well. That being said, there are still many folks who prefer not using cupcake liners and are able to get great results without them.
Cupcake Without Liners?
You may have a variety of reasons for avoiding using paper liners when making cupcakes. While you may believe that all standard cupcake pans are the same size, one may be slightly bigger or smaller than the next. As a result, a standard-sized paper liner may fit oddly and not get the job done. It might be too wide or not wide enough, or it could be too big or too little. Whatever the issue, a paper liner isn't going to work with your tray.
Skipping the use of liners will also bring down the cost of baking cupcakes, which is an added advantage. While cupcake liners are inexpensive, they add up quickly when baking a large number of baked items. One option to save money right now is to skip the paper liners. If you're desperate to create cupcakes but don't have any paper liners, that's a good excuse not to use them. You don't need paper liners to create beautiful cupcakes, so don't go to the shop only to acquire some.
When utilizing paper liners, all you have to do is drop the liner into the cupcake tray and go; no further pan prep is required. It may take a little more effort to get your pan ready when baking without paper liners, but you'll be glad you did when your cupcakes pop straight out.
Grease is the key to cupcake pan preparation. It’s always best when there is a lot of grease used in the baking process. Look for a baking spray that is particularly designed for this purpose. The high-heat sprays are designed for culinary use instead of baking. You don't want your cupcakes to have an olive oil flavor.
Start by spraying your pan evenly with a gentle mist once you have a nice spray. Avoid spraying so much grease that it drips down the edges and pools in the bottom of the cupcake tin. That excess fat will permeate into your cupcakes, which may not taste as good. A small amount of mist will go a long way. After spraying the pan, spoon the batter into the pan and put it to bake.
Other Cupcake Liner Alternatives
When it comes to baking, we always use butter to grease a pan, mainly because it just tastes a lot better. That being said, butter is a little more difficult to work with than baking spray since you have to work harder to get to the corners of each cup. Take a tablespoon of chilled butter, and hold the butter in your palm, push it in a cup, making sure you go all the way to the bottom.
To grease your cupcake pan for baking, you may use a number of oils. The two most common oils are vegetable and canola oil, both of which offer little to no taste to your cupcakes. Coconut oil is also good for baking and may give your cupcakes a slightly tropical flavor. The method of preparing the pan is the same regardless of the oil you use.
Baking Cupcakes without Liners
You can still make excellent cupcakes if you don't use liners or don't have any on hand. To make perfect-looking finished products when preparing cupcakes without liners, all you have to do is follow some simple guidelines.
When you take your cupcakes out of the oven, make sure they're fully cooked. Make a hole in the center of the cupcake using a toothpick. Your cupcake is done baking if it comes out dry and clean. Allow the cupcakes to cool for at least 10 minutes in the pan on a wire rack.
If necessary, carefully release each cupcake from the pan with a butter knife, being cautious not to puncture your baked goodies. Cover the cupcake tray with a clean cloth or a baking sheet large enough to cover it.
Then, grab each end firmly, securing the cupcake tin, towel, or pan. Invert the tin and place it on the cloth or baking sheet. The cupcakes should easily released from the pan. Allow to cool completely before serving or icing.
About THE AUTHOR
Lori has been a Culinary Arts instructor for twenty years. She has taught in the public school setting, at the collegiate level and through adult continuing education as well as running several cooking and baking camps for children. She has participated in several cooking, cake & chocolate contests and has been well recognized. She has raised thousands of dollars for charities using the byline “Saving the World one Cupcake at a Time”. Additionally, she has had several articles regarding food published in various magazines.Read More About Lori Gilmore