paper muffin case v souffle cup for cupcakes

[bacon]

Ive seen some semi-professional bakers use the 2oz souffle paper cups and they look good and suppose the tops stay stiffer and have a sharper finish when topping with icing etc. Has anyone experience of using these and the best place to source.

How do you get the cake out as traditional muffin wrappers easily peel back and would assume the souffle one are harder?

I use muffin size cases and fill 3/4. I find small cupcake cases too small and flimsy.

bakedecorate2u.blogspot.com/2008/05/details-of-cupcakes.html

There are a lot of new baking cups on the market, they look great but it is more difficult to get out than a normal cupcake case - but most people can do it, especially as there's cake involved!

You say you find small cakes too small and flimsy, you must always use a bun tray or muffing tray, put the cases in and the mixture and bake in the oven. Make sure you are not using a yorkshire pudding tray - they look like bun trays but they're too shallow.

Hope this helps

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