cupcake help?

Question

i ould make the cupcake one day and bring it to school the next day. but by around noon, the frosting on the cup cakes start melting, and i dotn knwo why this happen, like how cna i stop it and why is it happening. the frosting start melting and get all over my cup cake, not just on top, but around it also amd makes it sticky.

i use betty crocker frosting, i never made my own foresting, when im leaveing for school, the forsting is ok, staying in one place, but as the day psss, it start to melt and i do keep it in a box with cover

Answer 1

I'm thinking that the frosting you are trying to make is either a boiled frosting or doesn't have enough powdered sugar to make it stiff. Either that or you live in an incredibly damp or humid area! Ok, here's a recipe you might want to try:

1 8 oz pkg cream cheese, softened
1/2 cube butter, softened
1 lb powdered sugar
3 T milk
1 T vanilla

Blend ingrediants until smooth and peaks form. If mixture appears too thin, add more powdered sugar. If too thick, add more milk, 1 tsp at a time. Wait until cupcakes are completely cooled and then frost. Do not cover or the frosting will moisten.
When you get ready to go to school, find a plastic container to put the cupcakes in instead of plastic wrap. Keep in a cool dry place until lunch time. Good luck!

Answer 2

How about if you combine two of the earlier answers? Keep the frosting in a sealed sandwich bag in the refrigerator until you have to leave home. (You could add an ice pack or frozen juice box to your lunch bag, too.) When you're ready to eat the cupcake, squeeze the frosting onto the cake. A little more trouble, but you'd probably get the result you're seeking.

Answer 3

Try honey light cheese cupcake.

Need:
Self rasing flour
Eggs
Sugar
milk
Cream Cheese

Cook:
Boiled water in a steamer, until its boil.
Shift flour in a bowl, set aside.
Beat egg and sugar together until sugar melt and then add cream cheese and add milk. Mix everything well and then add in flour bit by bit until all mixture all well blended together.
Bowl mixture into a cake mould, then put it into steamer and steam for about 50 to one hour. Serve.
This is very special cake its more popular in asia. Try.

Answer 4

maybe put some frosting in a small container on the side then dip your cupcake when you are ready to eat it?

Answer 5

frosting will melt if it's to hot keep it in a cool area or in the fridge

Answer 6

u can put the cake in the freezer the night before and take it out in the morning..by the time u eat it, it will be thawed and the icing should be fine

Answer 7

Try putting the cupcakes in the frigerator till you need to leave , this might help!

Answer 8

well i imagine that they are getting too hot. u might want to refrigerate them.

Answer 9

(L)
Rootbeer Cupcakes

Cupcake Ingredients:
1 to 1 1/4 cups root beer
1/2 cup LAND O LAKES® Butter, softened*
1 (18.25-ounce) package butter recipe yellow cake mix with pudding
3 large eggs
1/3 cup crushed root beer-flavored candies

Frosting Ingredients:
3 cups powdered sugar
1/4 cup LAND O LAKES® Butter, softened*
3 to 4 tablespoons milk

Topping Ingredients:
Crushed root beer-flavored candies, if desired
Heat oven to 350°F.
Use the amount of root beer (1 to 1 1/4 cups) as indicted for water on cake mix.
Combine root beer, 1/2 cup butter, cake mix and eggs in large mixer bowl. Beat at low speed until moistened. Increase speed to medium. Beat until well mixed. Stir in crushed candies by hand.
Spoon scant 1/4 cup batter into each paper-lined muffin cup. Bake for 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 2 to 3 minutes; remove from pan. Cool completely.
Meanwhile, combine powdered sugar and 1/4 cup butter in small mixer bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Frost cooled cupcakes. Garnish with additional crushed root beer-flavored candies, if desired.
Makes 2 dozen cupcakes.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

Tip: Be sure to use the specific weight cake mix as directed above to ensure success of this recipe.

Tip: To crush candies, place in heavy resealable plastic food bag. Crush with hammer or rolling pin on cutting board. Candies can also be crushed in small food processor or blender.

Nutrition Facts (1 cupcake)
Calories: 230, Fat: 8 g, Cholesterol: 45 mg, Sodium: 160 mg, Carbohydrates: 37 g, Dietary Fiber: 0 g,
Protein: 2 g.
Rich Chocolate Cupcakes

1 1/2 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 (11.5-ounce) package NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
6 tablespoons butter or margarine, softened
1/2 teaspoon salt
2 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
For Cupcakes: Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each of 20 paper-lined muffin cups.
Bake in preheated 350°F oven for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.
For Milk Chocolate Frosting: Microwave morsels, butter and salt in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Transfer to large mixer bowl. Gradually beat in powdered sugar alternately with milk. Stir in vanilla extract.
Makes 20 cupcakes.


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