Spray the molds thoroughly. Use a baking tray and line with parchment paper or a silicone mat. The paper or mat should be wider than the baking tray.
Place all the molds on the tray and, using an ice cream scoop, place the batter in the middle of the mold. (above - silicone mat used on baking tray)
Using an overhand method, pick up each mold at the base. Knock the mold against the tray to settle the batter. Try to make each cupcake the same size so they will bake evenly.
Remove the tray from the oven. Holding on to the parchment paper or mat, carefully slide onto cooling rack or counter. Don't lift the molds, they are hot. Don't use tongs, they may flatten the cake.
Let cakes cool for about 15 minutes. To release cupcakes, hold each mold on the left and right sides and pull apart. Remove the cupcake.
The undersides of the cake. (sour cream pound cake)
The molds after the cakes are released.
If the mold were not sprayed thoroughly and there is baked-on batter, flip the mold inside out and use a bottle brush to clean.
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