MIU Standard-Size Silicone Cupcake Baking Cups, 12-Pack
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- 12 silicone cupcake molds in a variety of colors, including red, green, and blue
- Reusable molds made from FDA-approved silicone for even heating and easy storage
- Will not absorb odors or colors, even when used time and time again
- Dishwasher safe on top rack; oven safe to 650 degrees F
- Cups fit standard-size muffin pan
These standard size cupcake baking cups from MIU France are safe for temperatures up to 650 degrees F which means they are reusable. They are made from FDA approved silicone and are safe for the top rack in a dishwasher. Regardless of what kind of cupcakes you are making, these holders will not absorb any odors or flavors. They ship in a pack of 12 which is made up of a variety of fun colors and will fit a standard size cupcake pan.
Top customer reviews
P.S. After several months, I have not yet tried baking muffin in these, but have found other satisfactory uses. I froze teaspoonfuls of grated lemon rind, one in each cup, then slipped them out easily into a freezer bag. When baking lemon bars later, I thawed a cube of lemon juice (frozen in ice-cube tray) in one cup sitting at the back of my stove top, which gets quite hot when the oven is on. The top edge of the cup stayed cool enough so that I could lift the cup comfortably (with two hands, due to floppy nature of cup) after the juice had thawed.
I thought these might solve the problem, so I ordered two sets from an online retailer that was clearing them out. I paid $5.95 plus shipping per set. I used them for the first time this weekend and am absolutely thrilled with their performance.
The silicone cups are heavy weight and do not appear likely to tear with repeated use. Placing them in the deep silicone muffin pans was a bit of a trick. I had to drop them in so they were even and then push them down evenly in the middle. Pushing too hard or unevenly caused the side of the cup to buckle inward due to the fluting. I was somewhat concerned about removing them from the pan after baking was complete since the cups "stuck" to the silicone pan. This proved to be no problem at all - I loosened the edges by running a knife around the edges, just as I did with paper cups and the muffins dropped out nicely. It might have taken a bit more jiggling, but it was not difficult.
Several caveats for those considering these muffin cups. They should always be used in a muffin mold/tin if you are baking batter goods in them. The weight of the batter will cause them to spread if not supported on the sides. Once the goods are removed from the pan, they will "spread" a bit if they do not have sufficient structure. My fat-free muffins got a bit squatty when removed from the pan, but were not squashed, and were correctly baked. I think that cake batter, unless very rich, would have enough structure to retain its shape. The muffin cups also tend to release slightly from the baked good, so you probably don't want to use them if you want the item to be enclosed completely. The cups release easily when it is time to eat the contents; there is only a thin film of baked good still on the cup. If you are using the cups to mold chocolate, they should do a great job because they do release easily. Except from the top, these baking cups do not allow steam to escape during cooling. If you are baking something that might suffer from additional moisture being retained, you might want to remove the item from the cup after 10 minutes or so - once the baked good has set-up. Because I bake fat-free muffins in these, the extra moisture is actually very helpful and so I leave the baked good in the cup until ready to use.
The colors are nice and bright, quite cheery in the early morning. I definitely recommend this product for anyone who bakes muffins or cupcakes frequently. Based on the number of muffins I bake in a year, I calculated these will pay for themselves in six months.
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