If we are looking for a quick-fix to indulge our sweet tooth, one of the foods we normally use is a cupcake. While there are now lots of sweet shops and bakeries to choose from, cupcakes sometimes seem tastier when freshly baked from your own kitchens. We also search for a variety of flavors and absolutely nothing can lend variety to cupcakes better than fruits can.
Some find using fruits difficult primarily due to their seasonal nature and they’re not usually something that you can preserve inside your pantry the way powered cocoa and chocolate chips could be kept. So, will we only have fruity cupcakes in the summer? Not anymore. It may be summer and fruity all year with proper freezing.
Freeze those Fruits!
A good trick to have fresh ingredients such as fruits ready for cupcakes or any recipe, for instance is to buy them in large quantities when they can be had fresh. Berries are normally the very best fruits for this. You can buy the freshest blueberries, strawberries and raspberries when they’re in season. To ensure that they’re, spread them on a flat sheet or tray, ensuring you will find spaces between the fruits. Freeze them during the sheets until they’re frozen solid. After they have been in this stage, you are able to repack them into individual containers or re-sealable bags, labeling them accordingly.
It is best to measure and keep enough frozen fruits for one recipe in each container, so that you can only need to thaw the amount that you will be baking. You may be creative with this as well. You might mix fruits up in one container and also have cupcakes with various fruits in them whenever you bake them. You’ll certainly surprise your friends and relations when you serve them fresh blueberry cupcakes in the winter.
A different way to keep fresh fruit cupcakes is to freeze them when they are freshly baked. You are able to bake batches of cupcakes once the fruits are fresh, and store them within the freezer after they are cooled. These cupcakes can last up to 6 months within the freezer, as long as you don’t remove them in the freezer and set it well in.
Much like freezing the fruits, freeze the cupcakes individually by laying them on a sheet or shallow tray. This time around though, wrap each cupcake tightly in plastic wrap after chilling them for about 20 minutes before freezing them. Have them in packs that you know will be consumed at the same time. Do not put frosting on cupcakes that you intend to freeze. You may add the frosting later. To thaw the cupcakes, just leave them on the counter overnight.
You may also opt for canned fruit. This really is one type of fruit that you could certainly retain in your pantry. Study your recipes to see how you can substitute canned fruits instead of fresh. You may need to adjust the quantity of sugar in the recipe since canned fruits are usually sweetened.
With a little foresight, you can enjoy fruity cupcakes anytime of the year.