# Bakers: 2 fast & easy questions about making cupcakes **URL:** \ **Category:** Factual Questions\ **Created:** [December 25, 2003, 12:19am UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935 "2003-12-25T00:19:34Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![stuyguy](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@stuyguy](https://boards.straightdope.com/u/stuyguy)\ **Post date:** [December 25, 2003, 12:19am UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935/1 "2003-12-25T00:19:34Z")
I want to make holiday cupcakes for friends. 1. I bought paper cupcake cups, but I don’t have any of those metal or foil biscuit trays that my mom used to use to hold the cups while they baked. Is that a problem? Can I just put the batter-filled paper cups on a cookie sheet, slide them in the oven and forget 'em? Or will I end up with blobcakes instead of cupcakes? 1-A. If I can’t get away with just the paper cups, is there a way to cheat using other household items instead of the bisquit trays? 1. How much do I fill the paper cups? Halfway, 3/4, up to the top? Please advise. Thanks. Happy holidays, my Doper friends! ---
**Author:** ![TeaElle](https://avatars.discourse-cdn.com/v4/letter/t/8491ac/32.png) [@TeaElle](https://boards.straightdope.com/u/TeaElle)\ **Post date:** [December 25, 2003, 12:35am UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935/2 "2003-12-25T00:35:39Z")
Unless you’ve got a very stout batter (something that will produce very tough cakes) you’re not going to be able to get away without a muffin/cupcake pan. The paper cups alone simply won’t cut it. The only other option may be to use custard cups on a cookie sheet, but the cakes will have to be watched very carefully in such a case to gauge proper baking time. Once you’ve got something going, fill the cups about 2/3 full to allow for rising. Happy baking! ---
**Author:** ![12hazel](https://avatars.discourse-cdn.com/v4/letter/1/919ad9/32.png) [@12hazel](https://boards.straightdope.com/u/12hazel)\ **Post date:** [December 25, 2003, 1:40am UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935/3 "2003-12-25T01:40:49Z")
A. Yes, you will get blobcakes. And lots of stickage to the cookie sheet, too. 1. I’m assuming that since you don’t have a muffin tin (same as a cupcake tin) to hold the paper liners, you probably don’t have any custard cups either. You could, however, cut down some empty soup cans to a height of 2" or so, and stick the paper liners in those, then fill with batter (and place on a cookie sheet). You don’t even need to have all the soup can bottoms - just 2" high rings o’can will provide sturdy enough sides for your liners to keep them nice & upright. III. 3/4 to 5/6 of the way up usually works for me. Last, I also suggest lining the cookie sheet with some aluminum foil. In case something spills over, the cleanup will be much easier. Happy holiday baking to you! ---
**Author:** ![Markxxx](https://avatars.discourse-cdn.com/v4/letter/m/5daacb/32.png) [@Markxxx](https://boards.straightdope.com/u/Markxxx)\ **Post date:** [December 25, 2003, 5:40am UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935/4 "2003-12-25T05:40:13Z")
You can buy aluminum cupcake sheets that you use once and throw away in a dollar store. I’ve used them quite well. ---
**Author:** ![Thin\_Ice](https://avatars.discourse-cdn.com/v4/letter/t/aeb1de/32.png) [@Thin\_Ice](https://boards.straightdope.com/u/Thin_Ice)\ **Post date:** [December 26, 2003, 2:57am UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935/5 "2003-12-26T02:57:31Z")
You can buy foil baking cups that are for use without muffin tins. That may be what Markxxx is referring to. ---
**Author:** ![RM\_Mentock](https://avatars.discourse-cdn.com/v4/letter/r/e274bd/32.png) [@RM\_Mentock](https://boards.straightdope.com/u/RM_Mentock)\ **Post date:** [December 26, 2003, 12:10pm UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935/6 "2003-12-26T12:10:08Z")
Foil baking cups aren’t for use without muffin tins, in my experience. Markxxx’s aluminum muffin tins are cheap, but you don’t have to throw them away–if you’re using paper cups, it might not even get messed up. I think stuyguy should just make cake. ---
**Author:** ![StarvingButStrong](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/starvingbutstrong/32/335_2.png) [@StarvingButStrong](https://boards.straightdope.com/u/StarvingButStrong)\ **Post date:** [December 26, 2003, 2:49pm UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935/7 "2003-12-26T14:49:31Z")
You know, guys, there’s a reason they are called “cup” cakes – in the beginning they were simply baked in cups. I wouldn’t try it with the best Spode (or any china painted with designs, especially in metallic paints) but any type of china/earthenware/porcelain can take temperatures MUCH higher than the 350F you bake cakes at – they’ve already been baked during their creation. So you can just pour your batter into your cups (about 3/4 full, a little more) and set them on a cookie sheet and stick the whole mess into your oven. Or stick your paper sleeves into the cups, and the cups will provide the stability needed. CAUTION: Be careful not to take the cups from the hot oven and set them directly into cold water, even a little bit on a counter – they can crack from heat shock. Safest would be to set the cups onto cooling racks and let them cool naturally. Happy eating! ---
**Author:** ![RM\_Mentock](https://avatars.discourse-cdn.com/v4/letter/r/e274bd/32.png) [@RM\_Mentock](https://boards.straightdope.com/u/RM_Mentock)\ **Post date:** [December 26, 2003, 7:34pm UTC](https://boards.straightdope.com/t/bakers-2-fast-easy-questions-about-making-cupcakes/220935/8 "2003-12-26T19:34:30Z")
> [@](#): > > \*Originally posted by StarvingButStrong \* > **You know, guys, there’s a reason they are called “cup” cakes – in the beginning they were simply baked in cups. I wouldn’t try it with the best Spode (or any china painted with designs, especially in metallic paints) but any type of china/earthenware/porcelain can take temperatures MUCH higher than the 350F you bake cakes at – they’ve already been baked during their creation.** However, that doesn’t mean that they can be used to bake food safely.