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Demystify mini cupcakes!

post #1 of 6
Thread Starter 
Please help how to keep mini cupcakes from turning into " sailors tack"
post #2 of 6

I bake mine at 325 for about 10 minutes. When they're done, I immediately take them out of the pan. I do not let them cool in the pan at all. I never do for any cupcakes…mini, full size, jumbo, etc.

 

Be sure you bake them the day before whatever you need them for! Longer than that, they dry out too quickly. 

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #3 of 6
Thread Starter 
Thank you, I will certainly take note of these tips, I'd been to a community effort for charity work and I baked regular cupcakes and everyone went for the mini cupcakes instead. So I need to respond to people's choice.
post #4 of 6

I agree with Mfeagan, those are all good tips!  Minis dry out so easily, but they are so attractive to people.  Maybe it's the cuteness or that you can eat one and still feel good about eating other stuff too.

post #5 of 6

If you take them out at 10 minutes, let them cool about 10 minutes and place on a cookie sheet. I stick them in the freezer and "flash freeze" them, then wrap airtight with several wraps of plastic wrap (still on the cookie sheet) and stick them back into the freezer. They will keep well for a week to 10 days and make sure that you leave the wrap on them when you thaw them at room temp about 1 minutes before frosting.

Even my red velvet minis stay moist and fresh this way. I learned this when I had to made oodles of them for a bridal show!

post #6 of 6
Thread Starter 
Wow, that's really helpful, I'll remember this when I have to bake three hundred cupcakes again!
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