Keeping batter and frosting to bake later
I want to make cupcakes Thursday night for my boyfriend to take into work for his birthday. But I don't have a lot of time in the evenings - I can make the icing and cake batter tonight and bake them Thursday, but I'm not sure I can do both in one night. Can I keep them in the fridge or freezer, or will this ruin them?
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measure out all ingredients for the cake tonight so you can whip it up quickly andn bake while you have the frosting coming up to room temp. While the cake is in the oven, rebeat the frosting.
Almost all American/Western "creaming method" cake batters can be baked up to 4 days after they've been mixed. In fact, some cakes are better made with batter made the day before! I suggest letting batter come to room temp before putting it in pan &/or baking it, although a batter can be baked right from the fridge.
Yes, you can also freeze already baked goods, but I would not suggest this unless you don't need those cakes a month from now. Home & commercial freezers can really dry out a perfectly nice cake. Baked cake DOES NOT NEED TO BE REFRIGERATED or frozen. (I keep my cakes, muffins and pies at room temp up to 3 days after I bake them, and only refrigerate if they're filled with ganache/mousse/bavarian etc.) And neither do most frostings, unless your kitchen's ambient temperature maintains at 75F+. Most buttercreams will not melt or go rancid unless something goes horribly wrong.
Some cakes get more moist when refrigerated the day they are baked (although I like to cool my cakes to room temp. before popping in fridge.)
Just bringing homemade cakes to a party is gift enough! Don't worry too much about the fact thet you didn't make, bake, frost & assemble that day!
Pumpkin cookies this am. They called for baking powder and soda. I made them in batches--ie waited for the first two trays to come out before putting in the remainder. So we're talking like 15 minutes. In that time, the batter in the bowl pouffed (rose--not sure what the correct term of art is here) significantly--it looked like a different batter. I've never had this before, but it made me think that the rising agents change the batter, the loner they sit together.
Abby Dodge Emergency Blender Cupcakes
1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Heat oven to 375°. Line 12 regular-sized muffin cups with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended. Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.