Recently I have hypothesized that adding cornstarch to your frosting will let it withstand heat longer. However, due to time constrain, I only managed to experiment with Jell-O pudding mix. It was proven to be a huge success! The cupcakes were left to stand for about 2-3 hours and they didn’t melt or show signs of runniness. By the way, I live in Singapore. A small little red dot located near the equator, with no season, just hot and humid weather or dry and humid weather all year round. Somewhat like the tropical rain forest.
Here are the cupcakes initially when I piped them.
And 3 hours after they were piped. (It became more yellow due to the lighting)
I’ve baked Red Velvet Cupcakes and Chocolate Salted Caramel Cupcakes today and it was a great success, especially after noting down my errors and rectifying it during the baking process.
Cream cheese frosting recipe: http://www.letscookbakeandeat.com/2011/03/how-to-stabilize-cream-cheese-frosting.html