I am making about 200 cupcakes for an event tomarrow night. I am doing the wasc and chocolate wasc and they are not going to be iced but filled with just a small amount of filling on the top. The wasc will be lemon filled and the chocolate will have a twinkie type filling. I have large boxes with cupcake inserts to put them in but I am conserned that the tops may get dried out. Any ideas to keep the moist? I cannot put plastic wrap directly onto them because of the filling on top. Since they will be in the fridge do you think I even have anything to worry about?
i would think putting them in the fridge would dry them out even more... ? anyone else?
As long as you use pudding in the WASC recipes (I put vanilla in my regular WASC) they will be fine. I did a test and left a dozen of both kinds out in a box, for 4 straight days and nights and my testers couldn't believe how moist they still were. (I did a box in the fridge and a box left on a shelf - both were fine).
OK, thanks for the info!
I put them in the box right away and back as soon as I had them filled and then put then in the fridge and they stayed really moist.