I'm making a Tiramisu cupcake that has a syrup added after the baked cupcake cools...I am also making a Black Forest Cupcake that has a kirsch syrup added after the cupcake cools....I'm making these ahead of time and need to freeze them for about a week....my question is:
Should I freeze the cupcakes and then add the syrups after they thaw out or should I add the syrup and then freeze them...??
Any help will be appreciated...!!!!