There’s been a box of cake mix on my counter that has been taunting me since Ella’s birthday party. I hardly ever bake for myself, since I usually end up eating the whole thing myself. So yesterday while I was having serious cupcake cravings I realized that some of the make-ahead cookbooks I have say you can freeze muffins and other baked goods. So I did a little search on the internet and low and behold, there are people out there who have frozen cupcakes, and said they were fantastic. This afternoon I whipped up the batch of dark chocolate Betty Crocker mix, and now my little goodies are cooling off.

Some tips I read about freezing cupcakes:

• allow to cool completely (duh)
• do not frost them
• keep the paper wrap on
• double wrap them in plastic wrap
• unwrap before defrosting (apparently this helps minimize the sticky gooey tops)

So .. that’s how I’m going to do it. I’m going to see if my tops are sticky before wrapping them. If they are, then I will be flash freezing them first, then wrapping them up. I’ll let you know in the future how they do with defrosting. I read you could stick them on your counter for 5 – 6 hours to warm up, or stick them in your fridge to get the job done. I’m sure I’ll experiment both ways