peppercorns Posted 20 Nov 2013 , 2:46pm
post #1 of

APlease help how to keep mini cupcakes from turning into " sailors tack"

5 replies
mfeagan Posted 20 Nov 2013 , 4:45pm
post #2 of

I bake mine at 325 for about 10 minutes. When they're done, I immediately take them out of the pan. I do not let them cool in the pan at all. I never do for any cupcakes…mini, full size, jumbo, etc.

 

Be sure you bake them the day before whatever you need them for! Longer than that, they dry out too quickly. 

peppercorns Posted 20 Nov 2013 , 5:32pm
post #3 of

AThank you, I will certainly take note of these tips, I'd been to a community effort for charity work and I baked regular cupcakes and everyone went for the mini cupcakes instead. So I need to respond to people's choice.

Pastrybaglady Posted 20 Nov 2013 , 5:50pm
post #4 of

I agree with Mfeagan, those are all good tips!  Minis dry out so easily, but they are so attractive to people.  Maybe it's the cuteness or that you can eat one and still feel good about eating other stuff too.

Rosie93095 Posted 20 Nov 2013 , 7:57pm
post #5 of

If you take them out at 10 minutes, let them cool about 10 minutes and place on a cookie sheet. I stick them in the freezer and "flash freeze" them, then wrap airtight with several wraps of plastic wrap (still on the cookie sheet) and stick them back into the freezer. They will keep well for a week to 10 days and make sure that you leave the wrap on them when you thaw them at room temp about 1 minutes before frosting.

Even my red velvet minis stay moist and fresh this way. I learned this when I had to made oodles of them for a bridal show!

peppercorns Posted 21 Nov 2013 , 2:06am
post #6 of

AWow, that's really helpful, I'll remember this when I have to bake three hundred cupcakes again!

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