Hey guys, welcome to the first post on the blog. I am going to talk about making and storing cupcakes correctly. Even though I have years and years experience of baking, I still make silly mistakes and I am not afraid to admit it. It’s okay to make mistakes as long as you learn from them. That’s one of the things I love about baking – you can go all the way and think you’ve done it all perfectly but then something go wrong and then you’ll do it over again. It’s all about practice.
Cupcakes are baked in muffins trays. A standard tin will have 12 moulds, each of which should either be greased and dusted with flour or contain a colourful paper case. If you do not happen to have a proper muffin baking tray, you can simply use two paper baking cases, one inside the other and place these on a baking tray. Another option is to mould some extra-strong aluminium foil around the base of a drinking glass to fashion a baking case.
Can we freeze Baked Cupcakes?
Once baked, cupcakes are suited able for freezing without their frosting and then, when required, can be baked for about 10 -15 minutes at 180 degrees.
Any leftover cake mixtures can simply be spooned into paper cases, placed in the depressions of the muffin tray, and then frozen. It can then be stored in a freezer bag. When required to use, simply place the uncooked mixture in the muffin tray and bake according to the recipes instructions, extending the baking time by approx. 5 – 10 minutes. Cupcakes with frosting should be packed in an airtight container and can be stored for at least 1-2 days in the fridge. They should be removed from the fridge approx. 30 minutes before eating so that the frosting has a chance to soften. Any leftover frosting can be stored in the fridge for several days.
I hope you have learned something from this. I know I have.