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Making cupcakes in advance


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#1 lucy-lu

Posted 05 December 2012 - 06:42 PM

Will be making cupcakes for dd birthday, and just wanted to know whether they can be made in advance and frozen, do they turn out any good, or should I make the day before....or on the day? Would prefer in advance, and then I will frost on the day.


Thanks,

#2 *LucyE*

Posted 05 December 2012 - 08:28 PM

Perfectly fine.

#3 MrsEm43

Posted 05 December 2012 - 08:36 PM

I'll often make a double batch and freeze half.  I take them out of  the freezer the night before I need them and ice them the next morning when they have thawed.

#4 mandarins

Posted 05 December 2012 - 08:40 PM

For those who have iced after freezing, did you let them defrost first or ice them while frozen? Does it make any difference to how the icing sets and lasts?

#5 Ice Queen

Posted 05 December 2012 - 08:48 PM

I have this wierd feeling I tried icing frozen cupcakes once and it was a disaster.  The icing wouldnt spread.  Defrost them first, they dont take long.

#6 eachschoolholidays

Posted 05 December 2012 - 08:52 PM

I freeze them all the time.  Take them out.  Leave them on the bench for an hour and they'll defrost and then ice them.  No-one will know (esp if you make something dense like a mud cake)  wink.gif

#7 beaglebaby

Posted 05 December 2012 - 08:55 PM

I had cupcakes I'd forgotten to put out after DD's party, beautifully iced with buttercream with little flowers on top.  I put them all in the freezer like that and have pulled them out one at a time to go in lunch boxes.  Even fully decorated they've thawed fine.

#8 lucy-lu

Posted 06 December 2012 - 08:27 AM

Thanks everyone, also does anyone have. A recipe for icing, I just want to pipe e normal swirl onto but I don't usually use icing, is it butter cream?

#9 Ice Queen

Posted 06 December 2012 - 09:11 AM

QUOTE (lucy-lu @ 06/12/2012, 07:27 AM) <{POST_SNAPBACK}>
Thanks everyone, also does anyone have. A recipe for icing, I just want to pipe e normal swirl onto but I don't usually use icing, is it butter cream?


I just do, say, 30-50gm of softened butter (depending on how buttery you like it tasting) to 1.5 cups of sifted icing sugar, add a little bit of milk at a time until you get a nice consistency.  You can add some vanilla essence if you want that flavour. Add food colouring last (only tiny amounts).  I make one big batch of icing then divide it up into bowls and add different food colourings to each bowl.  

And yes I agree with the above poster, even icing freezes fine. biggrin.gif

Edited by Ehill, 06 December 2012 - 09:11 AM.





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