Has anyone ever refrigerated cake batter for any length of time? I have hundreds of cupcakes to make this weekend and I was thinking of making all of the batters tonite and then using them tomorrow and Saturday.
I know they say you can refrigerate batter while other cupcakes are baking and then bring it back to room temperature before baking...but I was wondering if it would work if the batter was refrigerated overnight.
There are several threads on freezing cupcake batter and you don't have to thaw first to use. I keep saying I'm going to try it out, but I never have left over batter.