DebinD Posted 27 Sep 2012 , 6:33pm

I normally make my chocolate cupcake recipe the morning of an event -but my schedule is working out such that I might need to make them the day before - how bad is that?

This is the recipe that I'm using. I'll be making them (ideally) 36 hrs before the event.
(just the cupcakes -I won't be frosting them until right before)

5 replies
pmarks0 Posted 27 Sep 2012 , 9:05pm

There's no link. But I usually bake the day before I need them. And I've had left over cupcakes last a couple of days as well. Should be fine baking the day before.

teacherwelden Posted 1 Oct 2012 , 11:29am

I do mine the day before and ice the night before....This works well with both buttercream and ganache. I refrigerate during summer (no fondant decorations), but they are OK in a airtight container for a day if stored in a cool dark place. My cupcakes seem to be great for 4 days, they start to reduce in quality by the beginning of day 3.....just my experience.

Lovelyladylibra Posted 1 Oct 2012 , 12:01pm

you can bake them and freeze them if you want. I do that if I have very large orders I just place them in an airtight container and pop them in the freezer

Pamkakor Posted 1 Oct 2012 , 12:18pm

I also agree that making them the day before should be fine. Just wanted to add that I froze lots of cupcakes last week with SMBC frosting already on them and they came out fine and dandy. Froze them in cupcake boxes double wrapped in foil and I have one of those big (very cold) freezers, not the fridge freezer. Sorry not sure about the correct terms here, English is my second language icon_smile.gif

vww104 Posted 5 Oct 2012 , 3:49pm

Freezing stops time, I have had cupcakes in my freezer for a month and when I take them out they are fine.

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