Didn't bleed and red onto my cupcakes.

These are a little bigger than the store liners, which is really nice. They are a little tough to get apart so you have to be gentle. Keeps color after baking.. very nice

My wife baked cupcakes using these liners and they turned out great. We will order more of them.

Tamaño perfecto, no se pegan ni se manchan. Fácil de desprender.

These are good paper liners, they're unbleached, well made, and a good value. That being said, let's address the elephant in the room, which is STICKING, and most importantly, how to avoid it.Getting a good CLEAN RELEASE of muffins from their paper cups liners (see picture proof) is mostly a matter of GOOD TECHNIQUE, and less about the quality of the paper. So, how do I do it ? There are 3 key factors I use in tandem, and although I get a bit longwinded here, I'll explain WHY this works.> I use BREATHEABLE PAPER cup liners, not cups lined with impermeable foil, or silicone molds. The latter two dont breathe, which not only increases the contact area between the batter and the barrier (read: more force required for release), it delays the time it takes for the sides and bottoms of your muffins to setup and dry out, and so the batter tends to hard cook ONTO those surfaces instead of merely being contained in by them, which makes them cling even harder. In contrast, paper muffin liners, if you look at them under a microscope, are not that different from paper coffee filters ... they're basically a very fine net of paper fibers, and holes, that allow steam through, but keep back solids and (in this instance) thick batters. The more porous the paper, the less contact area between the cooked batter and the paper mesh barrier, which reduces the force needed to separate them. The paper cups also have fluted spacers to allow steam to escape up the sides of each muffin as it bakes, instead of being trapped against the walls of the muffin pan.> OIL BASED COOKING SPRAY & TIMING: Oil is hydroscopic, meaning it repels water ... for a little while, not indefinitely. That is why it's important to apply the spray IMMEDIATELY BEFORE BAKING, and not sooner, so that the batter doesnt have time to sog the paper liners (which results in seizing to them when cooked). So, preheat your oven fully BEFORE spraying and filling your muffins, and dont dawdle on baking once filled.> UNMOLD & COOL FULLY ON SCREEN: In order to get the best possible release, unmold your muffins from their tray after 2-3 mins, then let them cool FULLY (20+ mins) on an elevated screen or rack, with adequate airflow. Why ? You want the sides and bottoms of the muffins to not just cool but shed steam & dry out a bit, which increases the structural integrity of the baked surface and also further decreases its contact with the paper liner, which in turn means the muffin holds together better and requires less force to peel off the paper liner.If you do all three, you should rarely have any problems with excessive sticking.