This is the most difficult and time consuming step of the process:

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.











