Making Batter Ahead Of Time

Baking By snowdaisy822 Updated 22 Jun 2011 , 7:43pm by snowdaisy822

snowdaisy822 Posted 22 Jun 2011 , 6:08am
post #1 of 3

I have a large event of about 200 cupcakes this weekend. Could I make the batter a day or two ahead of time, refrigerate it, then use it the day of the event? I head something about this wouldn't work because the beating puts air in the batter. Could I just beat it again before I put it in the liners? Thank you!

2 replies
chocolatestone Posted 22 Jun 2011 , 6:58am
post #2 of 3

I would rather bake the cupcakes ahead and freeze them. If frozen correctly they will be fine and nobody will even tell the difference. Buy good quality liners as the cheap ones could people away when the cupcakes are defrosting. Freeze them in container wrapped in cling wrap and defrost them at room temperature completely before removing them from the container. The condensation should happen on the outside of the container.

snowdaisy822 Posted 22 Jun 2011 , 7:43pm
post #3 of 3

Would it work the same to refrigerate them once they're baked? The commercial kitchen I use only has fridges. I've always wondered if they would dry out too much. Thanks!

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