how to stop cases peeling off

[3duracellbunnies]

I have 60 fairy cakes to make by 5:30, the cases always seem to peel off, where am I going wrong? I weigh the eggs (shell on) then use same amount s/r flour, caster sugar + marg plus a little baking powder, water or lemon juice. Where am I going wrong?

Funnily enough the cheaper undecorated cases tend to be much better for not peeling

BTW I have to weigh them as straight from farm so not all uniform size.

I think the extra liquid is not necessary. I know someone who always puts milk in her fairy cakes and her cases peel off - but mine don't. (3 eggs, 6oz each marg, sugar, SR flour).
Maybe worth a try?

3duracellbunnies, i never have any problems with cases peeling away, i always use 8ozs of everything and it makes 19 cupcakes, i use the creaming method and i certainly dont use any liquid i.e milk or water, one tip i will give you, to get the right size is to use an icecream scoop, perfect results everytime.

No liquid and a bit less fat seems to have done the trick, will have to experiment to find a way to make lemon cakes for the dc lunch boxes, will see how drizzle afterwards affects it. Meanwhile the cakes for the class look fine, and with a generous amount of icing none of them will care about how moist it is. Still weighed them though as the hens lay random sized eggs around here! Thanks.

Use the quality metallic ones, the cheap paper ones do peel.

I do sometimes use the metallic ones, but don't see the point for a bunch of 5yr olds.

I use the Hummingbird cupcake recipe and it doesn't peel at all - I don't have it right here but I am sure it is googlable - it is a lot less egg and fat to the amount of flour and sugar. In fact, TBH, it is a bit the other way inclined (i.e. it sticks to the cases), but no-one really cares by that point.