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"Cupcakes get soggy"

post #1 of 7
Thread Starter 

Hi, can anyone please help me with this one.  I make perfect cupcakes but the problem is they get soggy after a few hours when I store them to the point of the paper cases being wet and falling off, even the chocolate frosting has moisture on it.  I usually wait till they are cooled down before storing in a large plastic container with lid.  My recepie is as follows:

 

500gm self raise flour

500gm stork marg (especially for baking)

300gm sugar

4 eggs

 

makes appros 48-50 cakes

 

 

Thanks

 

Clio - Ireland

post #2 of 7

If you are storing in a fridge that may be an issue. In the time between placing the container in and it cools off the change in temperature will cause condensation. Leave the lid cracked a bit to allow for better air circulation or store on a counter top in the container. If you are already storing your cooled cupcakes on the counter in a sealed container, try cracking it open to allow some moisture a chance to escape.  Whenever i make cupcakes (rarely) They are usually just on a plate in the kitchen or dining table. They don't have a chance to dry out before they are gone. You can easily leave them out for a few hours after cooling and still have a moist cupcake.

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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 7

Do you cover them with plastic or store them in the fridge???? Do they sit in a humid place???

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 7
Thread Starter 

Hi,

 

I store the cupcakes in a large square tupperware (plastic) lunch box with tiny hole in lid.

 

 

Regards,

 

Clio

post #5 of 7

Leave 1 or 2 out at room temp for a while . Then check it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 7

Do you let them completely cool before frosting them or frost them while still warm? I would experiment with your cool down times and storage methods ... I agree with Gunnar, I never put mine in the fridge but 50 is a bigger batch than I make!!

 

I noticed you live in Ireland ... moisture has alot to do with your local humidity, altitude and temperature as well as your cooking and storage methods. If suggestions from this forum do not help, find someone local to ask!

post #7 of 7
Thread Starter 

Hi, thanks for that.  No, I generally put melted cook choc straight onto cupcakes or we call them buns in Ireland.  But they are always cooled down before storage.  I suppose it would be no harm to let cakes cool down before puting on frosting.

 

Im going to try my hand at muffins tomorrow wish me luck !

 

Many thanks

 

Clio

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