DIY blush coloured Cupcakes

I would not freeze a cupcake with icing on it. You can freeze baked cupcakes in a freezer in an air tight container for 2 - 3 weeks (please make sure they are fully cooled as well first so they dont ice up).

I never make my own icing (way too difficult IMHO) and way easier to use better crocker. You can go to walmart, bulk barn, michaels and get colour for the icing, then you add as much or as little as you need to get the desired colour. If you are going for blush you will need red and just add little bits at a time and mix well.

I've never actually made my own icing either, and also use better crocker just for convenience! But I figured since I would be making mass quantities of it, I would try making butter-cream from scratch...it can't be that hard, lol :s. I will probably end up icing them the day before and not risking freezing them..

Making icing from scratch is actually pretty easy and tastes way better than the stuff in the tub. Just google recipes what icing you want and read the reviews just to be sure other people have made it and liked it.

Make the blush color with beet juice, not food colouring. Also yes icing from scratch!

Freeze cupcakes before they are iced in an air tight container. They can stay that way for 2-3 weeks. To thaw them out, remove and keep at room temperature for a few hours. As long as possible.

As far as a buttercream recipe goes, this one I use often and it tastes good.

http://www.wilton.com/recipe/Buttercream-Icing

It uses a 50/50 mix of butter and shortening. Shortening increases the melting temp of your icing, (butter cream and warmer temperatures dont usually mix well but adding shortening will help), and helps it to hold its piped shape better. Go to Michaels in their baking section and get gel food coloring, (liquid coloring will add unnecessary fluids and change the consistency of your icing so be careful).

I actually make cupcakes and sell them. the buttercream recipe i use is Billy's vanilla buttercream. it is Super yummy and tints easily. its one Martha Stewart has posted.

http://www.marthastewart.com/336452/billys-vanilla-buttercream

seriously the best, and super easy to make. I would make the cupcakes ahead and then ice that day or the day before. The easiest way that looks super nice is a swirl with a 1M tip and the icing bags. I use disposable. it makes it go super fast!