the receipe of cupcakes?how can,t the papers they are wraped in not getting burnt ?

Answer 1

You put the papers in a muffin tin or muffin pan, and that helps protect the papers. Also, they're not in a flame, but just a medium heat. They can burn if you leave them in for too long, but the muffins would burn, too.

Answer 2

It's like that one trick.When someone says here take this twenty dollar bill wrap it around your wrist.Take a lighter and if you can burn a hole in the bill you can have it.When the batter is in the cup cake holder and the paper under it there's no air getting in there.also most people put some grease in the pan before the paper.

Answer 3

'Cause it's not like a flame is cooking your cupcakes - it's just a hot metal box. I cook using parchment paper all the time -the worst that happens is that the edges get a little "crispy" from time to time.

Answer 4

Here is a good recipe for cupcakes:

CRANBERRY CUPCAKES WITH MAPLE CREAM-CHEESE FROSTING

Can be made in 45 minutes or less.

1/4 cup dried cranberries
6 tablespoon all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
a pinch freshly grated nutmeg
3 tablespoons unsalted butter, softened
1/3 cup sugar
1 large egg, beaten lightly
1/4 teaspoon vanilla
2 tablespoons milk

For Frosting
1/4 cup (2 ounces) cream cheese, softened
1 tablespoon unsalted butter, softened
2 teaspoons pure maple syrup or honey

Preheat oven to 350°F. and line six 1/2-cup muffin tins with paper liners. In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes.

While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth after each addition.

Drain cranberries and pat dry. Chop cranberries fine and stir into batter. Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.

Making frosting while cupcakes are baking:
In a bowl beat together frosting ingredients until smooth and chill.

Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.

Makes 6 cupcakes.

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BLACK AND WHITE CUPCAKES

1 (8-ounce) package cream cheese, softened
1 large egg, at room temperature
1 1/3 cups sugar, divided
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.

In a medium bowl, beat the cream cheese, egg, and one third cup of sugar on the medium speed of an electric mixer until light and fluffy, about 2 minutes. Stir in the chocolate chips and set aside.

In a large bowl, thoroughly combine the flour, the remaining cup of sugar, cocoa powder, baking soda, and salt. Make a well in the center of the dry ingredients and add the water, oil, vinegar, and vanilla. Mix the wet and dry ingredients until just blended.

Fill each muffin cup one-third full with the cocoa batter, then top with a spoonful of the cream cheese mixture until the paper is about two-thirds full. Bake 25 to 30 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.

Makes 18 to 20 cupcakes.

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As for the cups - the cupcakes are not baked at a high enough temperature to cause the paper to burn. If you wish, they now make foil cups you can use instead of the paper ones.

Answer 5

they made them not to get burnt.

Answer 6

They are made of asbestos.