Hello,

I began make a wide variety of cupcakes because eventually I would like to start my own cupcake business. I found that the cupcakes that contain fruit were more moist than the others such as coconut. What can I add to the cupcakes so they could be more moist. I especially need them to be moist if I want to make overnight deliveries. How do I keep buttercream fresh. I'm assuming that the buttercreams that contain eggwhites need to be refridgerated. Will the buttercream that contain eggwhites go bad for overnight deliveries. I need help!!! Thank you so much for taking the time to read.

God bless,

Neida

bump

I use a simple syrup on top to keep cupcakes moist. I let it soak in before icing. If your cupcakes need to go in the fridge or freezer I use clamshell cupcake containers and place them in a 2 gallon zip-loc bag.

Like tyty said, use a simple syrup---just poke a couple holes in the top before brushing them w/ it. As for the buttercream, I'm assuming you're referring to SMBC where the whites are cooked? If you cook the whites SMBC is fine at room temp for a couple days, but most people will refrigerate it, but be careful b/c the fridge can rob your cupcakes of their moisture. But overnight should be fine.

[quote="dandelion56602"]Like tyty said, use a simple syrup---just poke a couple holes in the top before brushing them w/ it. As for the buttercream, I'm assuming you're referring to SMBC where the whites are cooked? If you cook the whites SMBC is fine at room temp for a couple days, but most people will refrigerate it, but be careful b/c the fridge can rob your cupcakes of their moisture. But overnight should be fine.[/quote

Hello,

What is SMBC? I cooked it eggwhites with sugar. I personally didn't think it cooked because it wasn't for a long time. I pulled it out once it was hot to touch. I need all the advice I can get. Thanks

Normally I add instant pudding (dry) to the mix.

[/quoteHello,

What is SMBC? I cooked it eggwhites with sugar. I personally didn't think it cooked because it wasn't for a long time. I pulled it out once it was hot to touch. I need all the advice I can get. Thanks[/quote]

SMBC is Swiss Meringue Buttercream and it's exacly the frosting you are doing when you cook the egg whites on a double boiler with sugar until the crystals desapear, now, if you rub the egg whites between your fingers and there are no more crystals, it's cooked! don't worry about it because the sugar melts at the right temperature for the eggs to get pasteurized. HTH

I never use a simple syrup for cakes or cupcakes. If you integrate things like the dry pudding mix, yogurt, sour cream, etc. your cakes and cupcakes will be more moist.

The SMBC doesn't have to be refrigerated. But I never leave mine out more than over night.

Adding cream cheese to your batter will make really moist cupcakes and they taste AMAZING.

If your preference is to use box mixes, cream 8 oz. cream cheese with 1/2 c. sour cream, then add 1 box pudding mix (to coordinate with your cake flavor), 1/4 c. water, 1/4 c. oil and 4 eggs to the mix. Then add in your cake mix last and mix only until it's all incorporated. Makes a FANTASTIC moist cupcake! The batter is VERY thick, but it makes the most delicious and moist cupcakes ever.