Freezing Raspberry Filled Cupcakes

Decorating By arosstx Updated 18 May 2007 , 3:35am by arosstx

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arosstx Posted 12 May 2007 , 5:53am
post #1 of 6

Can you bake, then fill, then freeze? Or do I bake, freeze, thaw, THEN fill? I have 120 of them to do for next weekend and need to know before I start the baking.

I'm afraid that if they are filled and frozen, once they thaw the raspberry filling will 'leak' into the cupcakes and they won't be good.

help! icon_surprised.gif

5 replies
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JanH Posted 12 May 2007 , 6:29am
post #2 of 6

I've frozen the sleeved raspberry filling and it changed the texture upon defrosting.

However, nuking it in the microwave briefly & remixing, restored it to the proper consistency - but this wouldn't work for filled cupcakes.

HTH

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NewbeeBaker Posted 12 May 2007 , 1:33pm
post #3 of 6

I have never tried freezing filled cupcakes, so this will BUMP ya back up for someone who knows about this! Jen

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arosstx Posted 14 May 2007 , 2:16pm
post #4 of 6

...bump....

Anybody?

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maladymay Posted 14 May 2007 , 7:06pm
post #5 of 6

I do a lot of filled cupcakes, but I've never filled them and then frozen them... I just bake and freeze them, and then when I need them thaw them on the counter (they take no time to thaw) and then fill & frost them... I would be afraid of the same thing about the filling leaking into the cake when thawing..

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arosstx Posted 18 May 2007 , 3:35am
post #6 of 6

I think that's what I've decided to do. Thanks so much for replying.

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