So here is a question and it could be a total fail question I really have NO clue. I am having ZERO success storing cupcakes. They are drying out no matter WHAT I do. Would I have better luck baking JUST what I need and refrigerating the batter over night??? Or is that just totally unsafe???
Any help here would be appreciated
Thanks
Cathy
Hi, Cathy. I don't think refrigerating is a good idea because that will affect the leavening of your cupcakes. I was taught that it's always best to BAKE your cake or cupcakes and freeze them then to try to store batter. Wrap the cupcakes tightly in saran wrap and then foil before freezing. I let them come to room temp. before frosting them and they've been good. HTH.
I refrigerate my batter and I have been known to freeze it as well. When pulled out and brought to room temperature, you can't tell the difference in the batter. The cake/cupcakes taste the same as if I just made the batter fresh. I use a doctored cake mix though, so not sure if that would make a difference?
Interesting. I don't know if there's a difference in freezing scratch vs. cake mix batter. 
Interesting. I don't know if there's a difference in freezing scratch vs. cake mix batter.
I had thought there might be at one time, but have had quite a few people on CC who do only scratch cakes say that they refrigerate or freeze their batter and there are no issues.
OP - how are you storing your cupcakes? What is the process you do? or have tried?
There was actually an experiment down on CC. She refrigerated AND also froze her batter. There was no difference. There's even photos.
I make my cupcakes from scratch and have tried freezing the batter. The cupcake tasted the same but the texture a little more heavier and not as fluffy and also didn't rise as much as if made fresh. SO, I started freezing my cupcakes but found that they were only good for 5 days tops. I put the cupcakes in freezer bags and when I bring them out to defrost, I leave it in the bag to defrost (locks in the moisture). Thankfully they're going pretty fast because of a promotion I'm doing but if the cupcakes turn out dry from freezing, poke holes in it and brush it with some simple syrup.
There was another post about this and I think they said if it was scratch cake and it only had baking powder then it needed to be baked right away or else the leavening would be screwed up, if it had baking soda it was ok? I use half bs and half bp in my recipe and I don't have a problem refrigerating the batter for a few days.
Thanks for the ideas... I might give it a shot when I don't have a pressing order...
Quote by @%username% on %date%
%body%