Cupcakes. Who doesn't love cupcakes? I have been a huge fan (some would say pusher) well before boutique bakeries opened on every corner and made them trendy. I like to always have the option of breaking some out for even the most impromptu of celebrations. Here's my not-so-secret secret--they freeze beautifully.
When I make a batch, I set aside a half dozen for us to enjoy right away (naturally). Then, I freeze the remaining dozen and a half from a standard batch--frosted and all (I like to put them back in the baking tin after they are frosted to set up in the freezer). Once frozen (the frosting will get firm but never rock hard), I pop them into a ziploc to be handy as needed. If you do this, just be sure to take them out of the ziploc while still frozen and allow to thaw at room temperature to keep the frosting lovely. So, you just remembered tomorrow's school party? No problem. Spontaneous neighborhood happy hour? Bring it.
If you make your cupcakes with fresh ingredients, I would not let them go in the freezer for more than 30 days (actually, we've never even come close to the 30 day mark--they get eaten up like crazy--so that's sort of a guess). Oh, and another tip. Next time you're shopping at a craft store, pick up an oversized frosting tip--I can frost two dozen cupcakes in no time with one of those!
