I am getting ready to make my first set of cupcakes for a birthday party and I just wanted to ask a quick question.
Is it a concern of the cupcakes drying out since they are not completely covered with icing the way that a cake is?
I plan to do the cute swirl on the cupcake but the edge will most likely not be covered all the way to the liner.
Thanks for your help!
I bake from scratch and I find my cupcakes get more moist as they sit. I let them cool completely for about two hours, then ice exactly as you do with the edges showing. The ones eaten the next day or much later are always the best. For family, they go in a plastic container and for business they go in a bakery box with the edge covered in plastic wrap. I remove the wrap before presentation. All of my recipes tend to be very moist and most are dense.
Just put them in an air tight container and they will be fine.
Air is the enemy to cake and cupcakes. That is why there are domed cake stands (my favorite kind), or you put Saran wrap on the exposed part of your cut cake or it dries out. The same is true with cupcakes. Keep them away from air and they will not dry out, including the exposed part.
BTW, I believe a cupcake wil dry out even if it is covered with frosting. Thst is why I keep mine in a sealed container.
I think I'll play it safe and tape up the cake box really well so that they don't end up eating dry cake. Yuck!
I forgot to mention you can try brushing some simple syrup over the top too. I personally have not tried this, bunt have read about it and seen it done before. I am going to try it someday, if I can remember before I add the frosting on top instead of after.
I always bake cupcakes the day before to make sure they stay fresh....I bake and ice the same day....and then box up for delivery.
Can you share what recipes you use? I haven't found a good moist recipe yet and yours sounds like what I am looking for! Thanks!
Hammonds, I am the world's slowest typist, but I can give you some pointers. First, never overbake. I test with a toothpick and the touch method, which you have to learn. I think I actually underbake by about 2 minutes, assuming they will finish in the pan on the cooling rack. The toothpick will have a clumpy, slightly moist crumb. The way I found great recipes was to study the art of baking so I knew what to look for in a recipe. But if you don't want to go that route, then just copy the greats... Southern Living and Food Network have a great review system. Find a cupcake recipe rated 5 stars, then read the reviews. Ina Garten on Food Network has moist cupcakes, but don't overbake. I look for recipes with sour cream or buttermilk for flavor and moisture and I stay away from lite recipes. Once you get a few you like, you can start looking for different flavors with similar ingredients. And by the way, I have NEVER made a Martha Stewart recipe that tasted good. I use her books for presentation only. I hope this helps.
Thanks scp1127 for taking the time to share your tips! The first batch of cupcakes I ever made did dry out!!! I will try your tricks!