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!
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.
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!