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Jun 13, 2010 02:42 PM

cupcake strategy

I need to make 5 dozen cupcakes for Thursday afternoon. I HAVE to go somewhere Thursday morning. I have a big chunk of available time (and a babysitter) on Tuesday. I was thinking that I could make the butter cream frosting tonight and tomorrow and then bake all the cupcakes on Tuesday. When do you think is the earliest I could ice the cupcakes? Do they need to be refrigerated between baking and icing and what about after they are iced? OYE!

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  1. You're okay with baking Tuesday and keeping the cupcakes at room temp, well-wrapped. I'd get up very early on Thurs to frost so the cupcakes could remain out of the fridge. Uncovered frosted cupcakes will crust over and pick up fridge odors/flavors. Not to mention, how are you going to fit 60 frosted cupcakes in the refrigerator? You'd have to empty it almost completely. If it's going to be hotter than about 75, I would choose a more stable frosting than buttercream.

    1 Reply
    1. re: greygarious

      Thanks grey.... On your advice, I checked the forecast and it looks like a rainy day in the mid I hope I'll be ok w/ butter cream. I have some cupcake travel plasticy containers.... On Tuesday I'll just wrap them up w/ saran wrap and put them in those and hope they'll still be fresh tasting. You're right that I couldn't possibly fit them in the fridge. I think I'll have them all set to go, each in it's own little travel niche and frost them at the last second w/ pastry bags and a giant tip. I should have around 2 hours between gymnastics and party time. The trick will be making sure the frosting is at the piping consistency when I need it to be.

    2. I make 8 dozen cupcakes every year for our barbecue, and don't have time to bake the day of the event. I bake the cupcakes up to a week in advance, and then individually freeze them on sheet pans. Once they are frozen solid, I put them into large garbage bags in the freezer. On the morning of the event, I take them out of the freezer and put them on sheet pans and then ice them. I think that real buttercream is a problem if it is left out for any period of time. I would agree with greygarious on the frosting -- I would make a very simple frosting from confectioner's sugar and butter to ice them. It would be more stable.

      2 Replies
      1. re: roxlet

        Cupcakes were great today. I baked on Tuesday and stored them in the plastic tupperware like cupcake suitcases. They were fine this morning. I defrosted the buttercream on Wednesday night and iced this morning before the party. They were beautiful. I did chocolate, coconut and strawberry. YUM!

        1. re: Susanbnyc

          They look GORGEOUS! Thanks for posting back, love it when that happens....