There’s nothing wrong keeping birthday treats classic and simple like these chocolate cupcakes with vanilla buttercream frosting decorated with sprinkles.
My oven had been on nightly for the past few weeks. After my son went to sleep, I started baking, all in preparation for his birthday party.
Perhaps I’m exaggerating that I was scooping flour and cracking eggs 7 days a week, but I was hoarding an embarrassing amount of unsalted butter in my fridge.
I kept it simple baking rich chocolate cupcakes that had a swirl of buttercream frosting and finishing them off with sprinkles.
Ever since my son’s first birthday, I’ve become a pro at baking cupcakes in advance.
Once they’re finished, I protect each one, unfrosted, in plastic wrap and tuck them in gallon-sized Ziploc bags.
About 36 hours before I’m planning to frost, I transfer the bags to the fridge to do a slow thaw guaranteeing the perfect crumb.
To keep last minute tasks to a minimum, I finished the cupcakes the day before the celebration.
PrintThere’s nothing wrong keeping birthday treats classic and simple like these chocolate cupcakes with vanilla buttercream frosting decorated with sprinkles.
Unfrosted cupcakes can be baked and frozen up to 1 month prior to frosting. Wrap each cupcake in plastic wrap and aluminum foil. Slowly thaw in the refrigerator 24-36 hours in advance. Allow to come to room temperature before serving.
Adapted from Flour by Joanne Chang
WHAT DID YOU THINK?
Rate + Review