Keeping Unfrosted Cupcakes Moist

Baking By annagon Updated 26 Sep 2014 , 12:13am by MBalaska

annagon Posted 16 Sep 2014 , 8:56pm
post #1 of 6

I'm making 200+ cupcakes for a friend's wedding, three different flavors.  I plan on baking them all on Thursday afternoon and frosting them Friday morning.  They'll be stored in plastic clam shell style containers.  What's the best way to keep them from drying out?  Storing them in the fridge isn't an option.  Should I brush them with simple syrup while warm?  I think I saw someone somewhere putting a damp paper towel over them, but can't track that tip down.  Would that be crazy?  Any tips and tricks would be much appreciated!

5 replies
Dayti Posted 16 Sep 2014 , 9:05pm
post #2 of 6

Just store them unfrosted in the clamshell containers, they'll be fine. 

MissCuteCupcakes Posted 17 Sep 2014 , 2:59pm
post #3 of 6

Something I do when I bake cupcakes, when they are completely cooled, I put a sheet of wax paper over them and leave them on the counter to frost later or the next day

mogleyzw Posted 25 Sep 2014 , 5:58pm
post #4 of 6

Quote:

Originally Posted by MissCuteCupcakes 
 

Something I do when I bake cupcakes, when they are completely cooled, I put a sheet of wax paper over them and leave them on the counter to frost later or the next day

 

MissCute do you leave them in the air or store them in air tight containers?  And I suppose this is more dependant on the type of cupcake but if you do leave them covered in the air what is the max amount of time you would leave them like this before moistness is affected?

MissCuteCupcakes Posted 25 Sep 2014 , 7:57pm
post #5 of 6

Depending on how many cupcakes, I usually just let them cool on a wire rack, then I place them back in the cupcake baking pan and then cover with wax paper, and leave them on the counter.

 

If I were doing a bunch of cupcakes then I would put them in a air tight container, using the same process, covering with wax paper or saran wrap. I just line them up and cover with one layer.

 

They stay nice and moist and dont dry out at all

MBalaska Posted 26 Sep 2014 , 12:12am
post #6 of 6
Quote:
Originally Posted by annagon 
 

I'm making 200+ cupcakes for a friend's wedding, three different flavors.  I plan on baking them all on Thursday afternoon and frosting them Friday morning.  They'll be stored in plastic clam shell style containers.  What's the best way to keep them from drying out?  Storing them in the fridge isn't an option.  Should I brush them with simple syrup while warm?  I think I saw someone somewhere putting a damp paper towel over them, but can't track that tip down.  Would that be crazy?  Any tips and tricks would be much appreciated!

 

@annagon  as was said before, the clamshell containers work great.  I often turn them on their sides and put them in Tupperware/Rubbermaid containers to keep on the counter overnight, works great if the tops of the cupcakes are not super sticky. 

 

There's also one thing that I've done when I didn't have any containers handy.  Sit them out on the table in groups, then put a piece of saran wrap over the top of a group of cupcakes -- so that there is enough room on all four sides to press the saran wrap onto the flat of the table.  Making a kind of tent with the saran wrap. 

 

Not pressed down on the cupcakes, just loosely placed over the top of the cake and pressed flat on the edges that lay on the table.

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