sweetmonkeycheese Posted 7 Apr 2011 , 11:58pm
post #1 of

Wow, so much less messy that the normal way, plus since I had three flavors it was easy to put a sliver of each flavor up right so when they baked the flavors are all over the cake inside of just layered bottom to top, they super cute ontop, almost ashame to cover w/ frosting!

I really like this!

oh and they tasted great, they are still a tad warm from the oven, so I guess the real test is the next day, but I think they will be fine

96 replies
labmom Posted 8 Apr 2011 , 1:07am
post #2 of

saw this post and very curious. can you explain further or say what post this was on. anything to make cupcake making easier I am all for.

thank you.

LindaF144a Posted 8 Apr 2011 , 1:29am
post #3 of

I'm with labmom, I would like to know more too. Can you give more details.

krazyb5 Posted 8 Apr 2011 , 1:38am
post #4 of

same here

Chonte Posted 8 Apr 2011 , 1:46am
post #5 of

yeah, this sounds interesting.. but i don't understand what is the frozen batter method?

missyd4e Posted 8 Apr 2011 , 1:47am
post #6 of

Me too please!!!!!!

abqgreene Posted 8 Apr 2011 , 1:50am
post #7 of

Intrigued as well!

HobbyCaker Posted 8 Apr 2011 , 1:51am
post #8 of

Please share! I have not heard of this method, now I am curious! icon_wink.gif

tigachu Posted 8 Apr 2011 , 2:19am
post #9 of

Please do tell icon_lol.gif I am very curious, now!!

KATHIESKREATIONS Posted 8 Apr 2011 , 2:39am

Frozen batter method? Please do share what this method is.....never heard of it but I am really curious too! icon_surprised.gif

Sweetlepea Posted 8 Apr 2011 , 2:48am
Quote:
Originally Posted by KATHIESKREATIONS

Frozen batter method? Please do share what this method is.....never heard of it but I am really curious too! icon_surprised.gif




Meeee too!!

JackiesCreations Posted 8 Apr 2011 , 2:51am

Hmmm... frozen batter?? I am confused. How exactly does this work? Please do share because now I'm curious icon_smile.gif

CAC74 Posted 8 Apr 2011 , 2:52am

Sounds interesting... can't wait to hear what this is all about!

sweetmonkeycheese Posted 8 Apr 2011 , 2:54am

I had made two cakes this week ( i dont normally do that) and I also needed to make cupcakes tonight, so from the cake last week and this week I froze the left over batter, I had heard that it bakes up just fine (sounds weird to think about frozen batter to me, but I heard it worked and I needed some extra help, did not want to mix up more cake mix for a third time in a week!)

I had made three cake flavors so had three tubs of frozen batter, I just took a spoon and scooped the frozen batter into a cupcake liner b/c it's frozen it does not glop anywhere!!! (I am a big time glopper)
it was so not messy that I took a smaller spoon and scopped out each flavor and put them all in one liner (vanilla, strawberry and chocolate - like a Neapolitan) - they baked up fluffy and light and not funny tasting or weird looking.

I thought the frozen batter would be hard to scoop, but it does not freeze solid, easier to scoop than most icecream (hate when you cant get the scoop in the icecream and you have to let it sit for a while.. and it feels like forever )

anyways this post was just another endorsement for using frozen batter for cupcakes!
Plus an advantage for us that have to bake after work and after the kids and such are bothered with you can mix up the batters one day when nothing is going on and you know you'll need it soon and then on bake day just scoop and bake

eperales0411 Posted 8 Apr 2011 , 2:58am

So, do you need to thaw the batter, or can you bake straight from the freezer?

Sweettooth1120 Posted 8 Apr 2011 , 3:01am

Awesome. I sometimes have left over batter and didnt realize I could freeze it for cupcakes later.. Thanks for sharing

robyndmy Posted 8 Apr 2011 , 3:03am

Interesting! Was this a scratch or a mix batter? Would it even matter?

KATHIESKREATIONS Posted 8 Apr 2011 , 3:04am

icon_lol.gif Well I'm going to try this, that is for sure! I usually have left over batter too...now I will know what I can do with it. Never thought about doing different flavors in layers in one cupcake. Thanks so much for sharing this method. thumbs_up.gif

kaseyrconnect Posted 8 Apr 2011 , 3:12am

Oh, yes, thank you for sharing this. This is such a great idea. I, too, would like to know if it matters if the cake mix is from a box or if it is scratch or if it matters.

sweetmonkeycheese Posted 8 Apr 2011 , 12:46pm

I went straight from frozen to liner, no thawing.

My batter was a box mix that was doctored w/ an extender recipe that had sourcream (no pudding as I used one of the mixed that says on the lable they use pudding mix in their recipe - I think that might be pillsbury, not 100% sure)

as far as bake temps nad time, I suck at that.. so I picked picked 350 and started at 17 mins and check every 2 minutes, I had to check them a few times (did not note how many) but I have a funky oven so who knows what the temp was inside! I just waited till they looked done, not brown on top (I have a habit over over baking) and had a lil spring to them when touched.

cakesdivine Posted 8 Apr 2011 , 2:51pm

I use this same method to do my neopolitan cupcakes too!

DianeLM Posted 8 Apr 2011 , 3:38pm

Very interesting! Thanks for the info. I'll definitely be trying this before the big graduation season which happens to coincide with my oral surgery. bleh.

LisaCarter Posted 8 Apr 2011 , 4:00pm

gonna go make up some batter right now and try this

KATHIESKREATIONS Posted 8 Apr 2011 , 4:37pm

icon_biggrin.gif Doesn't everyone just LOVE all the amazing tips, directions, inspiration, great feelings & fantastic people we all get to be a part of by being a member of CC? .... I knew from the first day I discovered this site that it was going to be "my other life"! icon_lol.gif

DaniNicole Posted 8 Apr 2011 , 5:06pm

This sounds so awesome! I will be baking some mini smash cakes tonight, and was going to refrigerate the leftover batter to make cupcakes tomorrow, but I think I am going to freeze the batter instead! Thanks so much!!!!

Cohaja12 Posted 8 Apr 2011 , 5:23pm

I did this a couple weeks ago with 2 or 3 week old frozen batter. Works perfectly and definately a time saver!!

I like the idea of the Neopolitan!!

ajwonka Posted 8 Apr 2011 , 5:28pm

How interesting! I guess we should thaw before baking?

CakeDiva101 Posted 8 Apr 2011 , 5:35pm
Quote:
Originally Posted by KATHIESKREATIONS

icon_biggrin.gif Doesn't everyone just LOVE all the amazing tips, directions, inspiration, great feelings & fantastic people we all get to be a part of by being a member of CC? .... I knew from the first day I discovered this site that it was going to be "my other life"! icon_lol.gif






thumbs_up.gif

sweetmonkeycheese Posted 8 Apr 2011 , 8:33pm
Quote:
Originally Posted by ajwonka

How interesting! I guess we should thaw before baking?



nope, scoop it frozen and just put it in the liners and bake.. no thawing needed!!

CrumblesConfections Posted 8 Apr 2011 , 9:07pm
Quote:
Originally Posted by KATHIESKREATIONS

icon_biggrin.gif Doesn't everyone just LOVE all the amazing tips, directions, inspiration, great feelings & fantastic people we all get to be a part of by being a member of CC? .... I knew from the first day I discovered this site that it was going to be "my other life"! icon_lol.gif




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