Good question. I'd like to know also. I freeze all my cakes, even if it is only for a night as it really adds to the moistness and flavor. But, I wrap them up good and tight with plastic wrap and put them back in their pans to keep their shapes. I'm wondering if cupcakes could be put in a plastic ziploc and frozen or what....
When I freeze cupcakes, I use the lid of a new baker's box (the cardboard boxes with the separate lids and you fold everything into place http://www.google.com/products/catalog?q=banker's+box&um=1&ie=UTF-8&tbm=shop&cid=2073378322436964489&sa=X&ei=qAYITq-gL4q3twew6vGzBQ&ved=0CDgQ8wIwAg. Can be bought at Wal-Mart - have even used them to deliver cakes when I need a larger box). Anyway, I line up all of the cupcakes (don't remember how many it holds, but quite a bit) and then wrap the entire lid several times with saran wrap. If the recipe produced sticky tops on the cupcakes, I lay a piece of wax paper over the tops before wrapping with saran wrap. When I'm ready to thaw, I remove it from the freezer, cut through the wrap, and remove the cupcakes, putting them on my cooling racks. When I thawed them in the lid, still wrapped, the wrappers peeled away and the cupcakes felt a little soggy. With thawing them on the cooling racks, I didn't have those issues and they were ready to ice within 30-45 minutes.
I wrap my uniced cupcakes and muffins individually with plastic wrap. I then double bag them in plastic freezer bags making sure to get the excess air out. They are good stored this way for up to 3 months. I don't unwrap the cupcakes until completely thawed.
I layer them in a Tupperware container & separate the layers with saran wrap & then I place another piece under the lid... They stay fresh & moist
I tried freezing up to a month only...& they were still moist... I've read it here on CC that some use them up to 3 months...
HTH
I've frozen them plain, with no frosting on top, and with buttercream on top and they thaw out very nicely. If I freeze without frosting, I just put them in a food saver bag and suck the air out (not too much though or you'll squish them!). If I freeze with buttercream, I put them on a tray in the freezer first, to harden the buttercream so it doesn't stick to the inside of the bag. Once the buttercream is first, I then put them in the foodsaver. Then when I defrost them, I take them out of the bag first, so again, the buttercream doesn't stick to the inside of the bag.
I wrap my cupcakes while they are still warm out of the oven in saran wrap individually (doing when this while they are still warm makes them moister). Then I just put them in freezer bags and put them in my freezer. To thaw them, I just unwrap them and set them out on my counter top. They only take about 20 minutes to thaw.
i have frozen chocolate , red velvet, and vanilla cupcakes, i just put them on a sheet pan and cater wrap it . the taste is even better when they have been in the freezer makes them more moist.
I've frozen cupcakes (both iced and uniced) for up to 6 months in a manual defrost freezer. (Self-defrost freezers go through a freeze-thaw cycle which is not kind to baked goods.) For iced cupcakes I first open-freeze until the buttercream is hard and then set them on a tray or box lid and wrap well. For uniced I simply set them on a tray and wrap well. I never had a problem.
I see that sparkle25 freezes her cupcakes while still warm. Anyone else do this or is it better to wait until they are completely cooled to freeze them? I have an event I'm baking for next weekend, but I happen to have some spare time this week. I just know I am going to be so busy next week making 3 cakes and now a bunch of red velvet and also coconut cupcakes. Baking the cupcakes this week and being able to freeze them would be so nice and a major stress reliever. I just need to make sure they stay moist and don't get soggy! I read the Cooks Illustrated article on freezing yellow cupcakes, but any advice and help from fellow bakers would be very much appreciated. Thanks!
I always cool to room temp before wrapping. Always. If a product is wrapped while still warm there will be extra moisture; when it's defrosted that extra internal moisture may create a soggy exterior. It may also contribute to the paper liner pulling away from the cupcake.
I freeze (un-decorated) while still warm, but not straight out of the oven. I put about 8 in a gallon sized ziploc bag (not touching) and remove enough air for them to be kind of vacuum sealed, but not squooooshed or smooshed against each other. I have never had issue with the papers pulling away or sogginess.
If it matters, I bake from scratch.
HTH
Quote:
When I freeze cupcakes, I use the lid of a new baker's box (the cardboard boxes with the separate lids and you fold everything into place http://www.google.com/products/catalog?q=banker's+box&um=1&ie=UTF-8&tbm=shop&cid=2073378322436964489&sa=X&ei=qAYITq-gL4q3twew6vGzBQ&ved=0CDgQ8wIwAg. Can be bought at Wal-Mart - have even used them to deliver cakes when I need a larger box). Anyway, I line up all of the cupcakes (don't remember how many it holds, but quite a bit) and then wrap the entire lid several times with saran wrap. If the recipe produced sticky tops on the cupcakes, I lay a piece of wax paper over the tops before wrapping with saran wrap. When I'm ready to thaw, I remove it from the freezer, cut through the wrap, and remove the cupcakes, putting them on my cooling racks. When I thawed them in the lid, still wrapped, the wrappers peeled away and the cupcakes felt a little soggy. With thawing them on the cooling racks, I didn't have those issues and they were ready to ice within 30-45 minutes.
Thanks for tip of using a box lid - it never occurred to me and I have tons laying around.
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