I'm trying to bake my own cupcakes for my wedding, but I'm not sure how to get the best results with the least amount of effort on the actual wedding day.
I tried the three recipes I'd like to serve, and then I froze them in plastic Ziplock bags for three days (the amount of time I foresee them being frozen). However, when I placed them on the counter to defrost and then tried them, they felt very dense and heavy. All that light and fluffiness that I love about cupcakes was gone.
Can anyone give some advice about how I can freeze the cupcakes without compromising the texture?
I don't know if this will help, it doesn't really answer your question...however...I have read that you can freeze muffins raw then bake in their frozen state. I am thinking, if this works with cupcakes, maybe you can bake them at a later date and decorate them the same day.
Hope this helps...?...
Best wishes on your upcoming wedding!