I don’t bake too often, but when I do, I always make the full recipe. Since there’s only two of us, I always have leftovers. This poses a problem with baked goods; what are you supposed to do with those left over?! Leave them out in the open? Wrap them in foil? Put it in an air-tight container? Refrigerate? Freeze? So many choices!!
When I last baked, I made the Chipotle Cinnamon Chocolate Cupcakes, and my fiancé and I wound up throwing about half of them out, because I had forgotten to cover them. When we were in Disney World, we picked up Minnie’s Cupcake Mix, and I was thinking about how it’s time to make them. But, worried about having extras and storage, I turned to Google.
I read a ton of different suggestions, that really just left my head spinning. Some sites said just to cover them and leave them at room temp. Others said air-tight at room temp. Or in the fridge air-tight. I also found a little tip section on one of my favorite cupcake blogs, Cupcakes Take The Cake about freezing them.
So, since there were so many different suggestions, I decided to take matters in to my own hands. I’m going to make those Minnie Mouse cupcakes (sans frosting), and store one in each of the aforementioned styles. I’ll freeze one, leave one out uncovered, another out in foil, another out in an air-tight container, and another in the fridge in an air-tight container. I already know that simply putting them in the fridge bare or in foil results in hardening in just a few days. I’ll leave each of the test cupcakes in their designated areas for two days. Then, I’ll sample each of the five cupcakes for freshness, and report back.
If you’re like me and bake and have left overs, stay tuned to find out the best way to store them. Expect an update next week!
One thought on “Cupcake Storage: An Experiment”