As per Rose’s suggestion, I always freeze left over buttercream to be used at a later time for cupcakes. Recently I was out with a friend running errands around town..and he hadn’t seen my new apartment…and wanted to see it. So we headed over there…we were hungry…and i said…lets order in some dinner. (Yes ... this is going somewhere…hang in). A local Italian restaurant delivers…and i placed an order…they said it would be about 35 minutes.
I said to my friend “cupcakes for dessert?” He said…“you have cupcakes?” I said “I’ll make them”. Now this is not a common occurance in New York…lots of people never cook at all…I know someone who keeps books in her oven…so the idea of fresh cupcakes…from SCRATCH no less, was all but unheard of for him.
In the 35 minutes that it took for the food to come…I had mixed up 1/2 recipe of Roses all occasion yellow cake… and got it in the oven. I took out a couple of freezer bags of frozen chocolate mousseline….chopped up the frozen butter cream with a cleaver so it would defrost faster, took the cupcakes out of the oven to cool. Our dinner arrived and we sat down to eat.
By the time we were done with dinner, the cupcakes were cool and the buttercream defrosted. I rebeat the buttercream, frosted the cupcakes…and just reveled in the look of amazement on my friend’s face.