Homemade-Goodies
Posted 22 Apr 2008 , 11:30am
post #1 of 8
Hi there...working fulltime, I rarely can find time to do entire batches of cupcakes, in the numbers I'm needing lately. Does anyone know if you can make batter ahead and use following day or two? Will it ruin the leavening, flavor, texture??
Thanks!!! 
7
replies
johnniekake
Posted 22 Apr 2008 , 11:36pm
post #3 of 8
You can freeze the batter in the cupcake pans, pull out and bake frozen, they will take about 5 minutes longer then normal to cook..................they bake up PERFECT!!
Quote:
Originally Posted by johnniekake
You can freeze the batter in the cupcake pans, pull out and bake frozen, they will take about 5 minutes longer then normal to cook..................they bake up PERFECT!!
You can freeze the batter in the cupcake pans, pull out and bake frozen, they will take about 5 minutes longer then normal to cook..................they bake up PERFECT!!
This is great to know! I always have left over batter so this would be perfect!
P.S. Is there any special way you cover/freeze them?
Cheers! 
Quote:
Originally Posted by 2sdae
I leave batter in a clean bowl covered with press and seal and have used it 4 days later with no problem. In the fridge of course. I'd make sure you cover your pans or bowls air tight as poss, and they should be fine.
I leave batter in a clean bowl covered with press and seal and have used it 4 days later with no problem. In the fridge of course. I'd make sure you cover your pans or bowls air tight as poss, and they should be fine.
Thanks 2sdae!
Homemade-Goodies
Posted 23 Apr 2008 , 11:44am
post #8 of 8
Terrific, I know saving the batter in these ways have worked before me - thanks so much for the advice!!
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