DIY Cupcakes-can I freeze??

Re: DIY Cupcakes-can I freeze??

• Allycat11

  

  June 2011 edited December 2011

  Personally, I don't think cupcakes freeze well, not matter what recipe you use.  Is it really worth the cost savings for the stress of having to do them yourselves?

  Warning No formatter is installed for the format bbhtml

  Report0 Reply
• martafitz1

  

  July 2011 edited December 2011

  i have eaten cupcakes that had been previously frozen and they tasted great.  just freeze them before you frost them.  sorry i can't help with a recipe though.  

  

  Report0 Reply
• phreakigurl

  

  July 2011 edited December 2011

  Cupcakes freeze awesome! At the bakery we always get cupcakes in frozen, and I also frost them and freeze them as well!
  as for a recipe just use cake mixes! they always taste the best and are super moist!
  Just make sure you put them in air tight containers and in a freezer that doesn't have much condensation and you will be fine.
  Cupcakes take a LONG time, much longer then you anticipate...so for sure do them before!!!! good luck

  Report0 Reply
• FaithCaitlin member

  

  July 2011 edited December 2011

  While I don't think you should use a mix, I do agree with the above advice. Cupcakes freeze well as long as you keep them in airtight containers separated by flavors. Be sure to leave enough time to defrost before you ice them. I think you can definitely DIY them. I wish I had a recipe to give you!

  
  my read shelf:
  

  Report0 Reply
• Taunya79 member

  

  July 2011 edited December 2011

  Thank you so much ladies! I found several recipes in my Martha Stewart Cupcakes book that says you can freeze them for up to 2 months...I'm gonna do a test run this weekend and freeze them for 1 month, and see how that goes...defrost, frost, then taste!
  
  One more question: Any good recipes for frosting that is not disasterous on a warm day? Our wedding is on August 20, and I need a summer friendly frosting that won't melt!

  Report0 Reply
• hischelseababy

  

  July 2011 edited December 2011

  Butter cream doesnt do well in high temps. You would do better with a whipped icing.

  Warning No formatter is installed for the format bbhtml

  Report0 Reply
• HYDROPHILE

  

  July 2011 edited December 2011

  Preferably "fake" buttercream (the ones using vegetable shortening versus real butter) hold up well in the heat.  Don't sit them out in direct sunlight either way.  I imagine a hot cupcake wouldn't taste too well on a warm Summer's day.
  
  I definitely would NOT chance a "whipped frosting" for a Summer wedding in which heat plays a deciding factor on what frosting to use.  Most whipped frostings require refrigeration until the last minute.

  Report0 Reply
• Team_22 member

  

  July 2011 edited December 2011

  Any cupcake made with oil rather than butter should freeze just fine.  The frosting is always a challenge, especially when weather is involved, but I would recommend frosting them and then refrigerating them if space allows.  That way, the frosting is set up and has a longer way to go if it decided to melt.  I agree with Hydrophile that a "fake" buttercream, also called American buttercream or decorator buttercream, might have the best chances.  If you still need cupcake recipes, PM me.  I'm a professional baker with a few up my sleeve!

  Warning No formatter is installed for the format bbhtml

  Report0 Reply
• bertke10

  

  July 2011 edited December 2011

  We are DIYing 300 cupcakes (that's the plan anyway). I stumbled upon this website. She has a crazy number of recipes, directions for freezing, and tips for doing your own for a wedding. She also has a ton of frosting and filling recipes. I thought it was a fun resource.
  
  www.cupcakeproject.com

  

  Report0 Reply