Step 1: Gather Goods
small disc rice paper (can be found at most asian markets or in the ethnic foods +spices section of the grocery store)
a tin or a plate to soak the rice paper in must be large enough to let the sheets lay flat at its bottom
flavor of your choice (i choose vanilla)
the rest is up to you to follow your recipe for your favorite cupcake
For all you cupcake purists, I know I kinda cheated when I used the premade stuff and I skipped out on icing, but I made this instructable to show you guys how to make the wrappers not the cupcakes. I am confidant you can fill these wrappers with the best stuff around!
Step 2: Pan Prep
Next dissolve as much granulated sugar as possible into the water, I cannot specify how much because the volume of your pan may differ from mine and I just filled mine. the warmth of the water may also change how much you can dissolve as well.
finally add a flavor and color of your choice to augment the awesomeness of the rice paper.
**Note: if you want to cut corners or dislike sugar for some reason you can skip the sugar and flavor steps and proceed with just warm water...
Step 3: Dip and Dive
To prepare you will first need to lightly grease the cupcake tins.
To prepare you for dealing with rice paper it may be useful to play with a few sheets first:
There are two sides to rice paper the starchy shiny side and the rough side, both sides are a consequence of how its made.
As helpful test take a rice paper sheet form the bag and dip it lightly into the warm water as you should see it will initially curl on the wet side, we don't want this because it causes uneven saturation of the paper and makes it harder to work with.To fix this, dunk it under and leave it in the water till its really malleable. Now take it out. Try tearing it and folding it, its really lots of fun, and its totally eatable at the end. Best of all you can mold the wet sheets with a blow-drier into any shape you want, but that's for another instructable
The fun is over, time to stuff them cupcake tins with eatable wrappers!!
first check the integrity of the rice paper, if it has any holes or tears these could be exacerbated by wetting and forming them.
place a rice paper into the water so that it can be evenly and fully saturated.
Take the now moistened mailable rice paper sheet from the dipping pan and place your fingers at around the center of the round sheet. Now place the center of your paper into the center of a cupcake tin allowing the edges to fall-into place around the circumference of the tin. make sure that its not torn or has a hole for batter to leak out.
Pack all the tins in this manner and your ready to poor in your batter.
Step 4: Make/Pour Batter
Pouring batter into the tins can get messy very easily.
The professional cupcake bakeries use ice cream scoops, but i prefer to pour using a Ziploc (c) bag with a corner cut off
I find this way soo much easier than the scoop method, but to each his own.
Step 5: Bake and enjoy
Bake following your favorite recipe and enjoy the final result of your hard labors.
Issues that may arise: -haha get it batter- no but seriously, sometimes the rice paper will stick to the tins, this can be remedied by greasing the tins prior to baking, The upper lips of the wrappers may also brown and caramelize. This is normal and provides a nice crunch to the wrapper.
There are tons of other uses for rice paper but those are for other instructables and for you to find out for yourself!
I would love to hear how your eatable cupcake wrappers turn out!