I'm trying to bake my own cupcakes for my wedding, but I'm not sure how to get the best results with the least amount of effort on the actual wedding day.
I tried the three recipes I'd like to serve, and then I froze them in plastic Ziplock bags for three days (the amount of time I foresee them being frozen). However, when I placed them on the counter to defrost and then tried them, they felt very dense and heavy. All that light and fluffiness that I love about cupcakes was gone.
Can anyone give some advice about how I can freeze the cupcakes without compromising the texture?