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Freezing Cupcakes?

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?