Need some Christmas cupcake ideas? Maybe you seek some cupcake tips? Hi there, this is Rick again and I’ve invited Leigh Wyryha a professional cake and cupcake decorator from to share some of her culinary knowledge. She will share a few special recipes for her favorite Christmas cupcake the Christmas Bulb Cupcake and a yummy cupcake frosting recipe as well as the best way to freeze cupcakes and how to transport cupcakes. If you are love baking cupcakes then you must read on.
First a little more background on Leigh before we jump into the cupcake discussion. Leigh is from British Colombia, Vancouver, Canada. She began to bake cakes and cupcakes at a very early age. She loved adding her own personal touch to every treat she made. Leigh first started out baking for her family and friends as a hobby, but this eventually turned into a full time profession as she now owns her very own bakery shop where she creates cakes and cupcakes for all occasions. She has learned many techniques for decorating, storing and delivering her baked goods over her long culinary journey. We’ve been asked about some of these techniques so that’s why we decided to bring over an expert.
One of the most asked questions online is how long cupcakes last before they go stale. How long should you keep cupcakes? She was quick to remark that every baker has his or her own personal way of how to store cupcakes. She personally prefers to store hers in special airtight plastic containers to keep them fresh as long as possible and claims that otherwise most cupcakes go bad in just two or three days. Furthermore, she likes to keep them in the freezer. Which brings up another curiousity for most recreational bakers, “What’s the best way to freeze cupcakes so they don’t get damaged? Since Leigh bakes for a living she relies on freezing cupcakes to keep them fresh. She often receives big orders and is not able to bake them all at once so she places them in the inside the freezer in the airtight containers. She then frosts them after dethawing at room temperature. She even claims they taste the same as if she had just baked them that same day. Really? Interesting. This is useful information for any baker.
One of the most challenging tasks for any baker is how to deliver baked goods. This is one of the most asked questions on the internet. So what is the best way to transport cupcakes? In Leigh’s case she uses special cupcake containers she bought at Wilton’s which can store up to 48 cupcakes at a time. These are such a vital part of her business that she often uses two or three of these “cupcake caddies” for each of her larger orders and she claims they always arrive in tip-top condition. Wow! Great tip Leigh. Thank you.
Now since the holidays are here it’s always fun to learn how to make a new flavor, something you’ve never done before. So Leigh shared with us her favorite holiday frosting recipe, cinnamon marshmallow frosting. She picked up the recipe a few years back and swears by it’s fabulous taste. She spreads them on cupcakes every Christmas Eve for her friends and family. They’re such a hit with everyone that would tend to be gone by the time she was ready to try any herself so she finally decided to hide some in her cupboard. Tricky Leigh, very clever! And she’s just so nice that she shares the recipe right here.
Cinnamon Marshmallow Frosting Recipe:
*1 cup of brown sugar
*1/4 cup of water
*2 egg whites
*1/4 teaspoon of cream of tartar
*1 teaspoon of vanilla extract
*1/2 teaspoon of ground cinnamon
* Pinch of salt
Directions: Bring 2 inches of water to a simmer in the bottom of a double boiler. If you don’t have a double boiler you can fill a large pot with 1 to 2 inches of water and place it over low to medium heat until the water begins to simmer. Use a Pyrex or stainless steel bowl as your upper saucepan and place it on top of your pot, making sure your bowl does not touch the simmering water. Combine 1 cup of brown sugar and 1/4 cup of water in the top of the double boiler (or bowl). Heat over the simmering water, stirring constantly until the sugar dissolves, about 3 minutes. Add egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick. Remove the top pan from the heat and continue beating for 1 minute to cool. Add vanilla and 1/2 teaspoon of cinnamon and beat on low so mixture is combined. Pipe or spread onto cooled cupcakes or cake and sprinkle with cinnamon. Enjoy!
***TIP: It takes some extra time to make, roughly 20 minutes, but it’s well worth it. So you may consider making some in advance..
Finally, Leigh shared with us her favorite Christmas cupcake recipe, Christmas Bulb Cupcake. You must check it out, it’s awesome! She gives a step-by-step guide and recipe. Looks great Leigh, can’t wait to make it!
There you have it, a collection of valuable information to use this holiday season, both how to freeze cupcakes, store them and the best way to transport them too. Then to add a “cherry on top” how to make a delicious cupcake frosting recipe and a yummy, adorable Christmas Bulb Cupcake treat. Thank you for the great tips Leigh. That was very helpful.. Tis the season for giving afterall.
