Moist Cup Cakes?

Baking By FaithsPlace Updated 16 Apr 2009 , 6:05pm by dezmadre

FaithsPlace Posted 15 Apr 2009 , 4:02am
post #1 of 9

Hi there ! I was wondering if you all had any tips on making my cupcakes moister?? Do you think that refridgerating/freezing them helps?

Thanks so much to all who reply!!!!

Faith icon_biggrin.gif

8 replies
EyeCandy Posted 15 Apr 2009 , 11:47am
post #2 of 9

I just store them immediately in a cupcake carrier (I have a Tupperware and Snapware one) and noticed that they stay very moist in there. I think the condensation from being semi-warm helps retain it too, but that might just be my luck. I hope someone has better advice for us. icon_biggrin.gif

cms2 Posted 15 Apr 2009 , 12:11pm
post #3 of 9

Slightly underbake. I honestly think that is the key. I also am a fan of putting stuff in the fridge. If covered, it won't dry out. I've had cupcakes (in a storage container) in the fridge for almost a week that were still really moist. Just let come to room temperature before eating.

You can also put your cupcakes in a cake box before they are completely cooled and that does help keep the moisture in.

I would not freeze. I've seen the liners start to peel away from frozen and then thawed muffins and I imagine the same thing would happen with cupcakes.

linedancer Posted 15 Apr 2009 , 3:38pm
post #4 of 9

I always freeze my cupcakes, even if I am going to use them right away, they get frozen overnight. I think it helps make them moist. I never have any trouble with the liners pulling away. I usually make both chocolate and white WASC, makes about 78 cupcakes. Then I wrap and freeze, I always have cupcakes on hand when someone says "will you bring the desert?" I try to use them up in a month. HTH

cylstrial Posted 15 Apr 2009 , 7:32pm
post #5 of 9
Quote:
Originally Posted by EyeCandy

I just store them immediately in a cupcake carrier (I have a Tupperware and Snapware one) and noticed that they stay very moist in there. I think the condensation from being semi-warm helps retain it too, but that might just be my luck. I hope someone has better advice for us. icon_biggrin.gif




Cool! I'll have to try that! Thanks for the tip!

FaithsPlace Posted 16 Apr 2009 , 3:55am
post #6 of 9

Thanks so much ladies! I am going to try the fridge/freezer method but, now I have another question....lol. How does that work with the icing? Do you ice as normal and then put them in the fridge/freezer or take them out and then ice?

linedancer Posted 16 Apr 2009 , 10:59am
post #7 of 9

I freeze them without icing, take them out, defrost on the counter, still wrapped, then ice however you want to. Happy baking icon_smile.gif

EyeCandy Posted 16 Apr 2009 , 11:43am
post #8 of 9

I ice mine and than put them in the fridge, I never freeze (I don't make enough to have to freeze). The icing is perfect, if anything it the cold helps stiffen it up a little to hold the design but when thawed out to room temp it holds up fine. icon_biggrin.gif

dezmadre Posted 16 Apr 2009 , 6:05pm
post #9 of 9

I have only tried the chocolate chocolate chip cupcakes and when I use the cake mix, I usually add 1 cup of sour cream or mayonnaise to the mix and this gives it the extra moisture (and no one will notice this is in the mix)

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