The frozen batter method of cupcakes worked GREAT

Baking By sweetmonkeycheese Updated 28 Apr 2014 , 2:11am by Salemsmommy13

Marianna46 Posted 10 Apr 2011 , 11:10pm
post #61 of 97

You could certainly freeze the batter in the cupcake liners, but the whole idea here (as far as I'm concerned, anyway) is to be able to get the batter in the liners without the batter going everywhere else, too. I just don't seem to do anything but make a royal mess when I fill liners with liquid batter, so I was really thrilled that someone came up with a way to put frozen batter in the liners. To each his/her own, right?

msulli10 Posted 10 Apr 2011 , 11:27pm
post #62 of 97

wow, I can't wait to try this!

Katiebelle74 Posted 10 Apr 2011 , 11:31pm
post #63 of 97

As for making a mess filling cupcakes...those of you struggling with this are you using a scoop? As in like an ice cream scoop/ food portioning scoop used in the culinary industry?

I am definitely looking forward to trying this method! What a great thing to do with leftover cake batter!

Katiebelle74 Posted 10 Apr 2011 , 11:34pm
post #64 of 97

I was looking forward to seeing the pic, sucks they deleted it!

NanaSandy Posted 10 Apr 2011 , 11:49pm
post #65 of 97

you could bake the 2 flavor cupcake, decorate the top, then cut the cupcake and post? I don't see why that wouldn't be allowed.
I freeze my batter all the time, but I am definitely going to have to try the scooping it out while it is still frozen technique!!

Melvira Posted 11 Apr 2011 , 12:18am
post #66 of 97
Quote:
Originally Posted by GI

I do my cookies like this, already scooped out proportioned and frozen....why not the cupcakes.




Agreed! I love doing that with cookie dough. I have done that with batter and made color/flavor combos that are as fun to look at as eat. (ALMOST!!) icon_lol.gif

carmijok Posted 11 Apr 2011 , 12:43am
post #67 of 97

Fabulous idea! The more stuff you can do ahead the better I always say.
One question...what's the best way to keep the batter? In a tupperware bowl or glass, or does it matter?

yummy_in_my_tummy Posted 11 Apr 2011 , 12:54am
post #68 of 97

I freeze my leftover batter in a ziploc bag for two reasons. One, I squish it flat and it stores easily in my freezer, doesn't take up a lot of room, and two, when I'm ready to use it I snip off the tip and use it like a piping bag to fill up the little muffin cups. Super easy and no mess - no dishes either icon_smile.gif

Marianna46 Posted 11 Apr 2011 , 1:11am
post #69 of 97

Good idea, yummy_in_my_tummy! Another way to keep the batter from going all over the place (I'm telling you, I'm severly handicapped in this regard). Also, you're right about ziplock bags lying flat in the freezer. I try to freeze lots of stuff like that, since freezer space is always at a premium.

sweetmonkeycheese Posted 11 Apr 2011 , 12:33pm
post #70 of 97
Quote:
Originally Posted by yummy_in_my_tummy

I freeze my leftover batter in a ziploc bag for two reasons. One, I squish it flat and it stores easily in my freezer, doesn't take up a lot of room, and two, when I'm ready to use it I snip off the tip and use it like a piping bag to fill up the little muffin cups. Super easy and no mess - no dishes either icon_smile.gif




that is great!

GI Posted 11 Apr 2011 , 2:24pm
post #71 of 97
Quote:
Originally Posted by Marianna46

You could certainly freeze the batter in the cupcake liners, but the whole idea here (as far as I'm concerned, anyway) is to be able to get the batter in the liners without the batter going everywhere else, too. I just don't seem to do anything but make a royal mess when I fill liners with liquid batter, so I was really thrilled that someone came up with a way to put frozen batter in the liners. To each his/her own, right?




I do agree with you! However, most of my scratch batters are thick, so messiness is just not really the issue....its my too tired to mix, fill, bake, cool, etc., etc., So for ME, I wouldn't mind just popping the cupsicles right into the oven at o'dark-thirty and then they are done before the day really starts. THEN its like someone ELSE made the cupcakes and I'm doing the decorating fun!
icon_biggrin.gif

Marianna46 Posted 11 Apr 2011 , 6:26pm
post #72 of 97

I think, just for experiment's sake, that I'm going to try some of each. I'll freeze some batter in the liners (no matter how much of it goes by the bye before it gets there), and I'll freeze some in a bowl and scoop it into the liners frozen. I just love messing around in the kitchen to see what happens with different things!

CarrotJockey Posted 11 Apr 2011 , 7:02pm
post #73 of 97
Quote:
Originally Posted by Marianna46

You could certainly freeze the batter in the cupcake liners, but the whole idea here (as far as I'm concerned, anyway) is to be able to get the batter in the liners without the batter going everywhere else, too. I just don't seem to do anything but make a royal mess when I fill liners with liquid batter, so I was really thrilled that someone came up with a way to put frozen batter in the liners. To each his/her own, right?




For regular cupcakes, I use a pancake batter dispenser- they work GREAT. Really cuts down on the mess. You can search Amazon and see what they are. I believe I bought mine at Bed Bath & Beyond. icon_smile.gif

For frozen cupcakes, you could freeze the cupcakes in a silicone muffin pan and make "pucks". When they're solid, remove from the pan and put them in a Ziplock or air tight container for longer term storage.

Karen421 Posted 11 Apr 2011 , 7:20pm
post #74 of 97

I just bought one on ebay on yesterday & I can't wait to get it!! icon_biggrin.gif

Cookies4kids Posted 11 Apr 2011 , 9:17pm
post #75 of 97

I tried freezing this in the liners and it worked fine for me as long as I got the cupcakes out of the pan after 5 minutes. The first batch I left sit in the pan too long and the liners were a little soggy. I think it might make a difference what kind of liners you use also. Great idea. Thanks for sharing.

stvaz10 Posted 14 Apr 2011 , 4:48pm
post #76 of 97

Any idea with less mess is always a good idea in my book icon_biggrin.gif
I'll have to try the frozen method.

CalhounsCakery Posted 14 Apr 2011 , 5:03pm
post #77 of 97

I can't wait to try this. I had a great fruit cupcakes that I wanted to try, but I would have wasted soooo much batter. Now I have this tip, and can't wait!!!

cake_architect Posted 14 Apr 2011 , 5:36pm
post #78 of 97
Quote:
Originally Posted by sweetmonkeycheese

Quote:
Originally Posted by sweetmonkeycheese

http://cakecentral.com/gallery/1998278

A pic of the three flavor batter, kinda cute I like. I did a spoonful (not icecream scoop- started w/ an icecream scoop when I was doing only one flavor) of each flavor, I am not good w/ knowing how much of anything.. I am more of a "wing it" kinda of girl. I only had a few cupcakes that were too small (like the one to the left of the picture, but that became a "tasting cup cake" to make sure they did not taste funny)




sorry guys, CC deleted the photo.. I can't believe they would just delete a photo when I am just trying to show ppl how the three scoops of batter looked once bakes, what azzhats. said I could not have a picture of an undecorated baked item.

again sorry




ugh!!! such lame rules! i really wanted to see the cuppies :/ i'm sure they were great icon_biggrin.gif

GI Posted 14 Apr 2011 , 7:09pm
post #79 of 97
Quote:
Originally Posted by Cookies4kids

I tried freezing this in the liners and it worked fine for me as long as I got the cupcakes out of the pan after 5 minutes. The first batch I left sit in the pan too long and the liners were a little soggy. I think it might make a difference what kind of liners you use also. Great idea. Thanks for sharing.




Have you baked them yet? The batch that was frozen in the liners....If so, how did they bake up & how did they taste?
Just curious. I'm ready to do this! icon_wink.gif

Thanks for letting us know only 5 min in the freezer! thumbs_up.gif

grandmaruth Posted 14 Apr 2011 , 7:54pm
post #80 of 97
Quote:
Originally Posted by GI

Quote:
Originally Posted by Cookies4kids

I tried freezing this in the liners and it worked fine for me as long as I got the cupcakes out of the pan after 5 minutes. The first batch I left sit in the pan too long and the liners were a little soggy. I think it might make a difference what kind of liners you use also. Great idea. Thanks for sharing.



Have you baked them yet? The batch that was frozen in the liners....If so, how did they bake up & how did they taste?
Just curious. I'm ready to do this! icon_wink.gif

Thanks for letting us know only 5 min in the freezer! thumbs_up.gif




I dont think she meant only 5 min. in the freezer...i think she meant to get them out of the liner within 5 min..or they get mushy..could be wrong icon_smile.gif

Cookies4kids Posted 14 Apr 2011 , 8:50pm
post #81 of 97

Yes, after baking I only left them in the pans for 5 minutes and then set them out on a cooking rack. I also found out that if I put double liners in the pans and filled them with batter, I didn't have a problem then either and the outside liner comes off for use again.
Hope that makes sense icon_biggrin.gif

robyndmy Posted 16 Apr 2011 , 10:40pm
post #82 of 97
Quote:
Originally Posted by aliciazak

I am so keen to try this with some of my scratch cake mixes - what an awesome time saver this would be!

Any idea how long we could keep the batter in the freezer for before baking?




Didn't see an answer for this yet. Anyone know how long you could safely leave the batter in the freezer before baking? What's the longest you guys have left it so far?

sandy1 Posted 17 Apr 2011 , 10:31pm
post #83 of 97

I'm wondering the same thing. How long can you keep the batter in the freezer? TIA

sandy1 Posted 17 Apr 2011 , 10:33pm
post #84 of 97

I'm wondering the same thing. How long can you keep the batter in the freezer? TIA

KATHIESKREATIONS Posted 17 Apr 2011 , 11:49pm
post #85 of 97

--------------------------------------------------------------------------------
icon_smile.gif My daughter has been trying to talk me into getting the pancake batter dispenser too. I looked at it on Amazon & then in Bed Bath & Beyond. I was really going to get it then, but didn't have my coupon with me so it was a no go for that day. icon_lol.gif Does it really work that well? Are there other dispensers that work better? icon_rolleyes.gif

instant-gratificaketion Posted 18 Apr 2011 , 11:22pm
post #86 of 97

I baked a batch of chocolate cuppies this morning with FROM SCRATCH batter that I froze a week ago. Came out perfect! It took a little getting used to since you can't really eyeball the fill level of the cups with frozen batter so I used a 1/4 cup measure and they domed pretty well...not too low, not too high. I haven't frozen for longer than a week so I'm curious to know about the max length of freezing too.

KATHIESKREATIONS - I purchased the "Chicago Metallic Baking Essentials Cupcake/Batter Dispenser" on Amazon a while back...it's okay with box mix/batter, but every from-scratch batter I have made is too thick to dispense properly...just fyi. It really only works well for a "runny" batter.

For me, the best method has always been to fill a bag (disposable decorating bags or ziploc), snip the tip and fill.

scp1127 Posted 19 Apr 2011 , 2:44am
post #87 of 97

I agree about the runny batters for the dispenser.

Cohaja12 Posted 23 Apr 2011 , 12:25am
post #88 of 97
Quote:
Originally Posted by sandy1

I'm wondering the same thing. How long can you keep the batter in the freezer? TIA




About a month ago I made cupcakes from batter (WASC) I had in the freezer in a ziploc for about 2-3 weeks. Scooped it out while still frozen and baked them up. Turned out perfectly and tasted like I had made the batter that day!!

scp1127 Posted 23 Apr 2011 , 5:03am
post #89 of 97

I have done the frozen batter method as an experiment. I froze cookie dough at Christmas. About a month later, I took it out and baked it for my daughters and their husbands. They loved the cookies and ate them all.

Now my take on this: I own a small batch artisan bakery. Every one of the recipes, although very good, were not the quality of the fresh baked product. I regularly practice making my cookie dough the day before and refrigerating. It aids the structure and the taste. But freezing (mine was for a month) will compromise the taste. If you are as obsessive as I am about the quality of your product, I advise you to do your own test. Many scratch bakers are on a constant quest for that recipe that is just a little bit better than the last. This is not a step forward.

Before you jump on me saying this was a cookie dough, I used this example because I had outside tasters. I have had frozen cake batter as an experiment also, and again, although perfectly acceptable, it was not as good as fresh.

Cohaja12 Posted 25 Apr 2011 , 1:19am
post #90 of 97

When I did my little "experiment", I used both 2 week old frozen WSAC batter and freshly "made that day" WASC batter.

In a taste test with family members, they could not tell the difference between the two. Both tasted "fresh". They didn't know which one was which....

I'm not say make a big old batch just for the purpose of freezing, but with leftover batter that you may need within a 2 week period, go for it.


**remember, my experiment was done with WASC...not a scratch cake. That may have a whole different result altogether.

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