I will be baking 240 mini cupcakes for a reception. Any tips to keep the cupcakes fresh and moist till the day of the event? Thanks.
Good morning. Jack, I do this ALL the time, Just subst part of the sugar with HONEY. Uo to 1/3rd. I only do approx 20% at max.
Blend in the honey right after you cream the butter & sugar.
If your recipe employs a oil base formula add the honey together with the oil & mix to blend & add eggs 1, at a time.
Jack, honey attracts the moisure in the air & that is what keeps baked goods fresh & moist for many days. Jack as you know when employing honey we must reduce the oven temp by 25, degrees due to the carmelization effect…. very very important to do.
Good luck to you & enjoy the rest of the day.