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Freezing cupcakes with filling

post #1 of 7
Thread Starter 
I read over a few of the posts about this topic but couldn't really get an answer because I'm wondering about freezing cupcakes, but when you bake then with some sort of filling already. Like my chocolate strawberry cupcake has a strawberry filling that I throw in the middle of the cupcake to bake. Would freezing and thawing change the taste or texture? Anyone have tried this? Advice? Also aside from the regular cupcakes flavor anyone has frozen pumpkin or guava cupcakes? Thanks!!!!!
post #2 of 7

the best way to get an understanding if this will work for you is to test it yourself-- depends on the type of filling--it depends on your exact freezer and how the two will react with the baked cake--if any water crystals formed somewhere they would freeze and then melt as water--i'm not a cupcake guru by any means but you might want to offer some more details about the make up of your products to get more specific information--depends on how much moisture is produced where the filling sits on the cake--might get mushy there--might not--

 

somebody smart will be by shortly i'm sure ;)

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post #3 of 7

I freeze cupcakes all the time.  Although I've never baked a filing inside the cupcake.  I put the fillings in after they're baked.  I've frozen cupcake "blanks" (unfilled, unfrosted) and finished cupcakes.  no problems for me.

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post #4 of 7
Thread Starter 
Thanks for the answers. I've freezed my chocolate cupcakes plain and I've been successful. But for example I have a cherry chocolate cupcake that I bake with cherry pie filling in the middle. I've baked them and I always forget to freeze one to test one so I thought I'd ask here to see of someone had done it or if they had any recommendations.
post #5 of 7

i would make an educated guess that that would be successful because you mean canned pie filling right? there's cornstarch in there to keep it from getting weepy-- probably would work--looks promising--

 

what you can do is start early next time you need to make them--mix up a small batch and freeze them overnight and see how it goes--

 

when i do small batches i divide my recipe down to what i need to use one egg--sometimes i reconfigure the recipe for half an egg--i beat the egg and measure half--which i think is two tablespoons for a large egg--

 

then of course if you need four eggs in your original recipe--divide all the ingredients by 4 to get the right amounts to use one egg in your small batch--if you wanna use a half an egg for the same recipe divide the ingredients by 8

 

and if my mini batches are too weird for you--don't forget to freeze one next time! :-D 

 

and i hope you put a drop or two of almond extract in the cherries--there's hardly anything better than almond cherries and chocolate--mmmm

 

edited for a typo


Edited by -K8memphis - 12/8/13 at 1:46pm
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post #6 of 7
Thread Starter 
K8memphis Thanks!!!! It happens to me all the time, I do the batch and when I'm through everything is delivered I say to myself why didn't I freeze one to see how it works!!!! Aurgh lol. I do that too, dividing the recipe because people usually order cupcakes but all different flavors. And yes I meant canned pie filling, the cherry one. The strawberry one I make from scratch. Thanks for the almond hint icon_smile.gif
post #7 of 7

I only sell cupcakes by the dozens. My customers have often frozen my filled cupcakes when they could not eat them all right away. They say they are still great thawed out weeks later. I also sell my cupcakes wholesale to a kiosk at the mall and they regularly freeze part of their order and defrost as needed for their display case. They say the quality is excellent and their customers agree. Of course, all of my cupcakes meet the shelf stable requirements of my home based bakery limitations (no cakes, fillings, etc. that require refrigeration) so that may be the key to success in my filled cupcakes.

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