cupcake cases with very straight sides - where do I find them?

[deaconblue]

REally annoys me when the paper cases kind of fall opne during cooking. I want cake cases that are straight sided. Do I need tin foil ones?

You need to put them in a deeper cupcake tin. The pressure of the cakemix inside will always make them open up unless they are held closed by the tin.

I have a smallish muffin tray, and fummmin cases come out from it perfectly upright. I rarely use it because I find them a fiddle - the splayed-out cases are easier to remove - but you might feel that combination is exactly what you are looking for.

Do you know what "fummmin cases" are? I don't! I suspect I meant "muffin" cases.

aha thank you so need to hunt for bigger tin

ikea have fab deep cupcake tins atm.

I thought those fummmin cases were a technical term...

I second the muffin tray- I find if I use liquid icing, as it sets, it 'shrinks' the sides of the case at the top, so they become completely vertical.

What I would quite like to know is how to make cupcakes with level tops. Mine always rise into a dome, often with a cracked top. Taste perfectly good - but any icing just pours off.

Put less cake mixture in the cases and, when cooked fill the remaining space with liquid icing. It will set flat.

But then I will get a ridiculous and disgusting amount of icing at the bottom of the slope. I want to know how to bake them so that they're flat, the icing TBH is secondary.

I wonder whether I should try baking in a cooler oven?

to get cupcakes with a flat top change your recipe - Mine were always pointy and I was frustrated with the cutting off the top and crumbs in the icing part. Someone bought me this book - there are lovely recipes and they all come out with a flattish (ie gently domed)top - The recipe I usually use is

200g plain flour
1 1/4 tsp baking powder
185g sugar
90g soft unsalted butter
2 large eggs (room temp)
1 tsp vanilla extract
80 ml milk

Preheat Oven to 180 C Line a standard 12 cup muffin pan with cases
In a bowl, whisk together the flour & baking powder.
In another bowl beat sugar & butter until light & fluffy. Add eggs & vanilla, beat until combined. Add the flour mix in 3 additions, alternating with the milk in 2 additions, beating until just combined. Do not overbeat.
Divide the batter between the muffin cases, filling each 3/4 full. Bake until lightly golden - 18-20 mins. Cool in tin for approx 5 mins. Transfer to a wire rack and let cool completely, about 1 hour.

The book has great recipes and frostings - although I usually just ice with glace icing or vanilla buttercream. Hope that helps.

For goodness sake they are FAIRY cakes. When did we all start calling them cupcakes? We'll be 'frosting' them next.

Nigella, bless her, started the cupcakie thing in the UK. I quite like it m'self.

Buns! That's what they are!

silicone cases work well (we made some today)