Cupcake Secret Tips
By harrisonca on October 6th, 2009 . Filed under: Cupcake Help!, Tips .
None of these cupcake tips in Newsweek magazine from Pam Nelson, owner of Butter Lane Bakery, were that ground-breaking, but these tips have a smack yourself in the forehead simplicity. You can imagine if all the suggestions were followed, how much better tasting your cupcakes can be. The tips are:
– Use the best butter you can find
– When possible use real ingredients not extracts or artificial substitutes
– Use real chocolate over cocoa powder
– Frosting does not have to be teeth-shattering sweet
– Wrap your cupcakes after baking to preserve moistness
February 26th, 2010 at 11:12 pm
Liked the cooking and baking tips – basic but very helpful. I can do that!
February 5th, 2011 at 11:44 pm
hi i wanted cupcakes with cool decorations for my birthday
April 30th, 2011 at 1:14 am
Dude, please tell me that youre heading to write a lot more. I notice you havent written an additional weblog for a while (Im just catching up myself). Your blog is just also important to be missed. Youve got so considerably to say, this kind of knowledge about this topic it would be a shame to see this weblog disappear. The internet needs you, man!
August 13th, 2011 at 5:10 pm
I was looking for a tip on how to keep my cupcakes fresh after baking & frosting. I made 250 cupcakes the day before the wedding but the day of the wedding they seemed a little hard on the edges, should I have done something different besides covering them after frosted?
August 16th, 2012 at 3:34 pm
Baking 100 cupcakes. Is it okay 2 bake 48 hours in advance and store on covered (plastic lid) silver tray at room temp. I would like to ice them 24 hours in advance. Is this okay? I have limited refrigerator/freezer space.
Thank you,
Michelle Tuttle
March 8th, 2013 at 1:39 pm
Thanks for the tips. I would like to know the answers to your other guess that wrote in for answers. I need to know the same answers.
March 21st, 2013 at 6:32 pm
Hi, I’d like to make cupcakes for my friend’s birthday but due to my tight schedule I can only bake the cupcakes a week from the event, wondering :
1. Should I frost them and put them in fridge or freezer?
2. Is it even possible to keep them moist & fresh tasting after thawing?