I'm not sure if this is the best section to ask, but....
My sisters good friend would like cupcakes for her engagement party. I am going out of town that same weekend. I would have to make/frost them by Thursday. Her party is Sunday. If they are in plastic containers, can they be stored in the fridge from Thursday night until Sunday morning? Is there a better way? Or should I just tell her I can't do them?
Thanks for any input.
My experience with cupcakes is eat them sooner rather than later.
Usually the issue I have with cupcakes that are more than a couple of days old, is that the paper seems to suck all of the moisture out of the cupcake.
I always make them as close to pickup as I can, so if this is a paying client I would have to pass on the order.
I have had success with freezing cupcakes only a few minutes out of the oven (yes, still warm) in freezer bags with most of the air sucked out for a couple of days. When I'm ready to frost (the day of delivery), I pull them out and frost/decorate them, then send them on their way.
I have noticed that if the cupcakes are still warm when put in the freezer, they end up being more moist than when I have put them in the freezer after they have completely cooled.
If it makes a difference, I bake from scratch.
Freezing the cupcakes could be you solution. However, when freezing cupcakes and defrosting them the problem that you would very well run into is that the extra moisture from the cakes defrosting will make the cupcake wrappers loosen up. One way to fix this is if the wrappers do loosen up just place the cakes into new cupcake wrappers and frost. I purposefully did this recently for a double decker cupcake I had created.
Freezing works well in my experience too. Or else make mud-cakes, I guess the real chocolate in them keeps them moist for longer.