To open these and access the yummy goodness inside, you either need a spoon to scoop the yummy goodness out, or you gently pull the pleats apart (see pic above) and the cup folds down into a little plate….
Perfect for eating…and holding all the crumbs! Also, the other thing is that when you pull it down, you have a pretty smooth side to your cupcake incase you need to use it for show (without the paper cups on them). With these cups, you don’t get all the crinkle edges regular cupcake holders leave in the cupcakes.
One last picture…Yes, I think it’s smiling at you! Go ahead…take a bite! You can see in this pic how I cut the dome of cake away, put the ganache in the center and replaced the cap. Although, I did cut the tip of the cap off so there was room for the ganache and the cap fit back on there.
Oh, and one more thing about these little paper cups…they’re tempermental when you bake them! Here is my first batch I ever made with them…Messssssy!
I learned that when you cook the cupcakes in these cups, you HAVE to set your oven to 375 degrees. Then, once it’s pre-heated, put the cupcakes in, then turn the oven down to 350 degrees. Cook them for about 20-25 minutes. Also, DON’T overfill…only fill these little cups 1/2 way full of batter. What happened in the pic above was that I filled them 2/3 of the way full, and I cooked them at 325…I don’t know why…but I just thought it would be better for them to cook slower…WRONG! They almost need a higher heat to cook them faster because what happened was they rose sooo much they overflowed and then all the air came out and when I took them out of the oven and they cooled, they all collapsed. So, don’t do that! Otherwise, these might be my new cups…they’re simple, unique and makes my baking life a bit easier! – which is always good!!
1 cup all-purpose flour
1 cup ground graham crackers
1 1/2 cups brown sugar
1 1/2 tsp salt
8 egg whites
2 2/3 cups water
4 Tbsp vegetable oil
2 cups (16oz carton) sour cream
4 teaspoon clear vanilla flavor or 3 tsp. vanilla bean paste & 1 tsp. vanilla flavor
She doesn’t tell you how to mix them, so I just mixed all the wet ingredients, then mixed all the dry ingredients, then blended them together! Also, the cake was pretty crumbly…so, if I make it again, I think I will use 4 eggs in place of her 8 egg whites. That might help make it more dense…but I don’t know for sure! Also, I halved the recipe to make 28 cupcakes and one 6″ round cake 2″ high…so, it probably would have made 36 cupcakes just cutting the recipe in half.