Cake Tins/Muffin Tins?

[parker1313]

The amazing cupcakes that are sold in bakeries look wonderful.
The cases that they are in go straight up.The cases that are sold online and in shops go slant slightly outwards.
Is it that they use the same cupcases as me but its the cake tin that goes straight up?
I really hope you all know what the hell I am on about?

Some commercial bakers actually use parallel tube to bake in, arranged loose on a tray. Others use muffin pans that are generally deeper, meaning that they tend to have more vertical sides. The problem is that when pressing muffin pans, some metals will not draw deeply enough into the tools, necessitating expensive welding. Food rings will give you straight sides.

I got a couple of sets of loose tubes set in a tray from here

I needed to chase them for delivery, though.

Wow yes they're great.Do you just put the cak mixture straight in to the tube or can you use nice paper cases in them?

One of my colleagues brought in some homemade blueberry muffins today, very straight sided.....so I asked her how she did them (with this thread in mind). She said that she just used an ordinary muffin pan but used soya milk instead of cows milk. She reckons that it does not explode so much during cooking.
She also thinks she may have slightly underdone the bicarb. It didn't matter, they were delicious.

The soya/cows milk shouldn't make the difference - it will be the straight-sided tins, or making the mixture less sloppy? Would cooking them quicker/hotter make the mix "set" faster before spreading?