Brushing a simple syrup over the top is what I've seen, but I haven't been very successful myself the couple of times I've done it.
Simple syrup is made with 2 parts sugar, 1 part water.
Bring the water to a boil.
Dissolve the sugar into the boiling water.
Once the sugar is dissolved completely, remove the pan from the heat.
Allow to cool completely, add any flavors now and bottle.
HTH
you can always use simple syrup but frosting your cupcake will keep it moist, try to cover as much of the cake as you can.
I top off my cc with lots of frosting and store them in an air tight flat, shallow container (like those under the bed storage containers) and they stay rather moist. I also zap them in the microwave for 8 seconds before serving and they regain lost moistness. I do wish there was a way to keep them moist on a display stand...oh well!
i have a huge project w 500 cupcakes. how much ssyrup on each ? i was thinking to make up to a week in adv. & freeze w syrup on it. is that ok ?
Just like with cakes, a simple syrup will keep a cupcake moist longer.
Also, I have found that cupcakes made with buttermilk and oil (versus butter) tend to produce the moistest cupcakes.
At the cafe where I work, I always make batches of cupcakes and freeze them. When defrosted, they seem to sometimes be even moister (and stay moist) than when freshly-baked.
Also, if the cupcake your baking tends to have a "crisper" top (some cupcakes tend to have a crisper top than others), then brushing simple syrup over the top might not penetrate the cake below. In that case, I would think that you could use one of those food syringes and squirt some flavored syrup into the cupcake.
can anyone suggest flavor for red velvet ? thanks.
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