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Sometimes when you bake cupcakes, they are so soft and moist that when you go to ice them, the tops come apart a little. Crumbs end up in the icing, and what's a baker to do?
Simple. Freeze the cupcakes first. I often make a batch of cupcakes a few days before we need them, then take them right from the freezer and ice them while the cupcakes are still frozen. This makes sure the cakes are firm and the crumbs stay put. If you are icing them with chocolate ganache, it helps the ganache set up more quickly, as well.