Cupcake Tips: Best Way To Freeze Cupcake And One Christmas Cupcake Recipe

Making Christmas cupcakes this holiday season

? Want to know the best way to transport cupcakes and how to freeze cupcakes? If you'd like to know how then read on. Hello everybody this is Rickand I recently invited professional cake and cupcake decorator Leigh Wyryha to share some of her expertise to help those seeking to improve their this holiday season, plus she reveals her favorite Christmas cupcake recipe and a tasty holiday cupcake frosting, cinnamon marshmallow frosting. Check it out!

First a little more background on Leigh before we jump into the cupcake discussion. Leigh is from British Colombia, Vancouver, Canada. She began to bake cakes and cupcakes at a very early age. She loved adding her own personal touch to every treat she made. What first started out as a hobby making cakes and cupcakes for friends turned into a full-line of work for her as she now owns her own bakery shop where she produces stunning culinary masterpieces for any occasion.. She has learned many techniques for decorating, storing and delivering her baked goods over her long culinary journey. We've been asked about some of these techniques so that's why we decided to bring over an expert.

One of the most popular questions you see online is how long do cupcakes last before they go bad. How long should you keep cupcakes? She was quick to remark that every baker has his or her own personal way of how to store cupcakes. She likes to store them in special plastic airtight containers in order to keep them fresh for as long as possible. Typically, though, cupcakes get stale after 2 to 3 days.. Furthermore, she likes to keep them in the freezer. Which brings up another curiousity for most recreational bakers, "What's the best way to freeze cupcakes so they don't get damaged? Since Leigh bakes for a living she relies on freezing cupcakes to keep them fresh. She receives many large orders in which she is not able to finish at one time so she must put them in the freezer inside the airtight containers. Next she defrosts them at room temperature and then frosts them.. She even claims they taste the same as if she had just baked them that same day. Really? Interesting. This is golden information for all bakers.

A difficult task for any baker who sells their goods is how to transport them. Here is a question that is asked a lot on the web. How do you deliver cupcakes? What's the best way?? In Leigh's case she uses special cupcake containers she bought at Wilton's which can store up to 48 cupcakes at a time. These containers are such an integral part of her business that she uses 2 to 3 at a time for her bigger orders and she even stated that the cupcakes still arrive to their final destination in perfect form. Wow! Great tip Leigh. Thank you.

Now since the holidays are here it's always fun to learn how to make a new flavor, something you've never done before. So Leigh shared with us her favorite holiday frosting recipe, cinnamon marshmallow frosting. She found the recipe some years ago and stands by its awesome flavor. She spreads them on cupcakes every Christmas Eve for her friends and family. They're such a hit with everyone that would tend to be gone by the time she was ready to try any herself so she finally decided to hide some in her cupboard. Tricky Leigh, very clever! And she's just so nice that she shares the recipe right here.

Cinnamon Marshmallow Frosting Recipe:

*1 cup of brown sugar

*1/4 cup of water

*2 egg whites

*1/4 teaspoon of cream of tartar

*1 teaspoon of vanilla extract

*1/2 teaspoon of ground cinnamon

* Pinch of salt

Directions: Simmer 2 inches of water in the bottom pot.. If you don't have a double boiler you can fill a large pot with 1 to 2 inches of water and place it over low to medium heat until the water begins to simmer. Use a glass or stainless steel bowl as the top saucepan that rests on the bottom bottom pot. Make sure it does not touch the simmering water below.. Combine 1 cup of brown sugar and 1/4 cup of water in the top of the double boiler (or bowl). Heat over the simmering water, stirring constantly until the sugar dissolves, about 3 minutes. Add egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the batter is shiny and thick. Remove the top pan from the heat and continue beating for 1 minute to cool. Add vanilla and 1/2 teaspoon of cinnamon and beat on low so mixture is combined. Spread over the cooled cupcakes or pipe it on then sprinkle the cinnamon on. Enjoy!

***TIP: It takes a little bit of time to make, about 20 minutes to make so you may wish to make the frosting in advance.

Finally, Leigh shared with us her favorite Christmas cupcake recipe, Christmas Bulb Cupcake. You must check it out, it's awesome! She gives a step-by-step guide and recipe. Looks great Leigh, can't wait to make it!

There you have it, a collection of valuable information to use this holiday season, both how to freeze cupcakes, store them and the best way to transport them too. Then to top it off how to make a delicious cinnamon marshmallow frosting as well as a divine holiday treat, a Christmas Bulb Cupcake. Thank you for sharing Leigh, thank for the helpful cupcake tips. Tis the season for giving afterall.

Copyright (c) 2011 Deluxe Sweets and Candy Gifts

by: Rick Quatraro

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