Try dusting the cake pans with a bit of the dry cake mix or cocoa (for chocolate cake) instead of flour.
As Nigella Lawson says in ‘How to be a Domestic Goddess’ when decorating biscuits or cakes for children: ‘Colour as desired: let the artistic spirit within you speak, remembering with gratitude that children have very bad taste.’
In the early 19th century, there were two different uses for the name ‘cup cake’. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup.
The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves.