I am making my son's birthday cake next week. I will have left over batter so I was wanting to make cupcakes with it for him to bring to school for his class birthday treats. Problem is he won't bring them till the following week. I have never frozen cake/cupcakes before. I was wondering the correct way of freezing the baked cupcakes. Do I wrap them individually in plastic wrap then foil or can I just put them in freezer bags? Then, how do I correctly thaw them without turning mushy? Thanks so much for the help!
APut them in freezer bags or in a plastic container. Thaw them out of the containers So that moisture can evaporate. They will thaw in about 15 min.
AThank you for your help!
AI strongly disagree with letting them defrost out if the container! Freeze them in ziplock or a container, but let them come to room temperature without opening the bag/container. If it is even slightly humid and you take them out frozen, condensation will build on your cupcakes making them sticky and possibly mushy. I have never had cupcakes defrost in just 15 minutes, nor has the stickiness evaporated if I took them out too soon. Clearly a lot depends upon your environment.
AI've been doing it that way for years and often make hundreds of cupcakes at a time. Never had a problem.
I have only had problems at home when I took some out of the freezer but not out of the bag. Sticky and crumbly.
I had the same problem Brandi...they were very gooey on top. The rest of the cuppiewas still good but there was about 1/8" layer of goo on top