I have a couple interested in having me do their wedding cupcakes, however since I have to be in my brother's wedding that same weekend, I told them that if they did order from me, the cupcakes would have to be delivered to them on the Thursday before the wedding (which is that Saturday). Assuming that is okay with them, what is the best way to make sure they stay moist and as fresh as possible from the time they are finished to serving?
Should I brush them all in a soaking syrup and tell them to keep them in the fridge? I will have to have them baked two or three days before I ice them, and try to ice all 250 of them in one day (which I should be able to pull off ok with a bit of help). But that means they will be iced and ready to go Wednesday night, and left with the bride and groom for quite a few days...
My master cupcake recipe (which I use to make a variety of flavors) seems to stay moist for at least a week, if they are refrigerated.
And, I don't ever brush them with syrup.
If you'd like to try my recipe, PM me and I'll email to you.
Also, if you make a fruit cupcake (like raspberry or strawberry, etc.), they would stay moist longer, too, because of the moisture in the fruit.
What kind of icing/frosting are you going to use? When I've used fondant and put a layer of ganache on first it really seems to keep the cupcakes moist. The ganache acts as a seal because it sets so solid, I guess. I suppose you could put ganache under BC too?!
I also agree with ganesha that a fruit cake will stay moist for longer.