Hi everyone!
Ok. I need to make 250 cupcakes by April 21, and I am planning now.
I would like to use the white almond sour cream cake recipe (half the recipe, because of the added ingredients, I want to make sure it is mixed well )
Does anyone know how many cupcakes can be made with the half recipe?
What size scoop would you recommend to fill the muffin pan/cup so that they're all the same size and fill the cups?
I would like to bake the cc's and place in the freezer while warm but I want to fill them in advance so....
How should I do this, place warm cc's in freezer, for a certain amount of time (about 30-40 minutes before they freeze) then fill and place back in freezer until ready to decorate?
I'll be using raspberry and bc dream as a filling, will this do well in the freezer?
How far in advance should I start this? I want them baked and filled so I can have a break from cake before I have to ice them. When should I thaw and ice Thurs. or Fri. (the event is Sat.) How do I keep them fresh after decorating once I box them? TIA!
I would say this weekend or next would be a good time to start baking. Make sure you package them well...freezer bags, plastic wrap and foil. I normally just use an overflowing tablespoon to fill my cupcakes and they rise well with a good height. As for the filling, I would not do that until you take them out to decorate. I would hate to do all that baking and freezing and then the filling doesn't hold together or taste well after they are thawed out. Good luck.
Quote by @%username% on %date%
%body%