I was wondering what was the typical 'shelf life' of a cupcake. I've recently set up a display in a local restaurant and since we (both my business and the restaurant) are so new (we are talking days), there isn't a ton of turn over yet and I want to have a fullish display for aesthetic purposes but I don't want to toss a ton of money and time down the drain either. So, at what point is it safe (food safety issues and for freshnesss/taste) to keep them on display at room temp?
Can you have some "Dummy" type cupcakes that stay out and then have new, fresh cupcakes stored elsewhere for customers? Then you can always have your nice, full display without having to re-make cupcakes constantly. Once business picks up to the point that you're selling more, then you could switch to selling direct from the display. It seems to me that would be the best method for keeping a full display and selling fresh product...
I have no experience with this type of thing, so hopefully someone else with more knowledge can chime in, as well.
I know that for moistness issues, one thing you need to consider is the icing method. If you do the "poo blob" method in the center and have exposed cuppy, then it will be dry immediately. I also depends on how tight the seal is in the display. I would also recommend putting them in a tupperware over night, in the fridge. [/b][/u]
I would say you two or three day, depending on how you store them. I would recommend that you take several and leave them out. Taste it on day 1, day 2, day 3, and maybe day 4. See when it's too dry too serve.
I also think that percussion had a good suggestion with the dummies. That way you won't have to worry as well.