Welcome to the Cake Decorators Q&A

How far in advance can these cupcakes be made?

Hello Sandrabirtwistle

Because of their size, cupcakes can dry out very quickly. I’ve always understood that for maximum freshness they should be served on day of baking. However, they do stay moist even after a couple of days. Brushing them with a little simple syrup will also help keep them fresh.

Thank you I will try that, I’m also hoping that as the top is to be covered with fondant this will help to seal in the moisture. They will have to be baked Thursday’s morning for a party on the Saturday.

Yes, the fondant decorations will seal in the moisture as will buttercream. Hope all goes well for the Saturday party! 🙂

Hi Sandra Birtwhistle I always flat ice all my cupcakes once they are cool.I f you Bake them so they don’t quite fill the cases then cover the tops in buttercream with a spatula until the buttercream is level with the top of each case taking it right into the points of the case.This will keep them fresh as well as ensuring that your cases don’t peel away .
Then just pop your sugarpaste on just before delivering them .

Thanks woodysmum and madeitwithlove I’ll definately try butter creaming then fondant on top

can the recipe be made into chocolate cupcakes. if so how much cocoa.

Hi elaine77

Yes, that can be a variable by substituting 1 tablespoon/15g of flour with cocoa powder per egg. A little extra can be added if not chocolatey enough.

Hope this helps.

sorry don’t know what you mean per egg?

so if I have 5 eggs I substitute 5 tbs of cocoa powder for 75g flour?

That would be the normal substitution. However, please see the following thread:

Chocolate cupcakes too dry

Make a paste of the cocoa powder first then add it to the batter.