Cupcake Bake & Gift Paper Bakeware Set (Set of 50) by Kitchen Supply Co
These self-standing molds need no pan and can be baked in temperatures up to 430°F in a standard oven or microwave. They can also be used for freezing to a temperature of -40°F. The molds are pure cellulose virgin paper – not recycled – not coated – with micro-perforation to release excess humidity.... See complete description »
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These self-standing molds need no pan and can be baked in temperatures up to 430°F in a standard oven or microwave. They can also be used for freezing to a temperature of -40°F. The molds are pure cellulose virgin paper – not recycled – not coated – with micro-perforation to release excess humidity. There is no need to worry about leakage. No greasing is required for easy food release. The molds comply with FDA requirements and are approved for food use. They are eco-friendly, bio-degradable and recyclable.
Directions for Use:
Place molds on a sturdy rimmed baking sheet before filling with dough or batter. Molds can be used with both cake and muffin batters and also yeast dough. Fill molds approximately 1/3 to 1/2 full. Baking time is usually shorter for high-performance paper molds versus traditional metal or glass bakeware. So bake at oven temperature recommended, but watch closely to prevent over-baking. You may wish to reduce oven temperature by 5-10%. When a tester inserted into your product comes out clean, remove from oven. Immediately transfer molds to a cooling rack to prevent over-baking.
love all of the paper bakeware that I have bought and used
These were EXACTLY what I was looking for - dont over fill them!! Made beautiful muffins - cant wait for my next supply!!
I recently purchased The Clinton Street Bakery Cookbook and noticed their recipe for blueberry muffins had these unusual muffin cups...so I googled and found them here! They bake individually - no more muffin tins!!!!! I have given them to so many friends and everyone loves them.<br>I have not tried them on cupcakes as of yet, but will do shortly. <br>You have to try them!<br>Stephanie Smith
Used these to make specialty cupcakes for a party. They worked great! The flat bottoms helped me transport them w/out the normal rolling around that tapered-in cupcakes are normally prone to. The micro-perforations in the paper released excess moisture so the papers didn't become soggy, yet the cupcakes remained moist. The papers pulled away from finished cupcakes very easily once cooled & revealed an almost 'mini' cake - they were oooooh'd & aaaaah'd over at the party. Note: it takes almost 2x the batter to fill these as a normal cupcake form because the bottoms are not tapered in, so plan amount of batter accordingly. I will use these again! The only reason I rated them @ 4 instead of 5 was that they are more expensive than standard grocery store cupcake papers - but they hold up & perform very well for their purpose.
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