So for this DIY, you’ll need:
- Fabric of your choice (1/2 yard makes approx. 8 liners or more)
- Fabric stiffener
- Cupcake baking pan
- Saran wrap
- Fabric Scissors
- 1 paper cupcake liner (optional)
- Small bowl
Flatten out the liner and lay it on the fabric. You’ll use this as a guide for the size of the new liners. You can measure and cut a circle without the guide, but you’ll need to make sure the fabric will fit around a regular cupcake liner. No better way to do that than to use the liner itself, in my opinion. Cut a circle around the it, making sure to leave a little bit of space along the edges. In the end, this ensures that the edge is raised up a little bit higher than the sides of the cupcake. Don’t worry about getting it super perfect. When it’s complete you’ll go back and clean up the edges.
The fabric needs about an hour to become dry to the touch. The inside will dry first. Once it is, take it out, flip the pan over and dry the backside of the fabric by laying it over top, on the back. You shouldn’t need the cling wrap here because the inside should be dry. More molding and shaping!
They’re basically cooked the same way as in a 13×9 or similar pan, they just cook slightly less, depending on your oven. I cooked mine for about 25 minutes. So really these are brownie liners, not cupcake liners, no? :)When they’re done, you’ll notice they’re, well, stiff. Here you can take the scissors and cut off any frayed edges to make them look cleaner.