We're going on a trip to the beach for a week and plan to bake some cupcakes while there. My plan is to make the frostings and fillings in advance to cut down on the stuff I need to bring, as well as give more time to relax once there. Reading another topic on CC, though, I saw a suggestion that it's possible to freeze cake batter for future use. Is this really the case?
I don't imagine it would work for some of my lighter cupcake recipes, such as those that require folded egg whites, but I could stick to the dense stuff. Do you think it would work? Does anyone have experience with this working (or not working)?
I freeze batter for cupcakes. When I bake the cupcakes, they taste as if I just made the batter.
I place mine in container and drop in my deep freezer. I let it thaw a bit, so that it's easier to scoop, and drop it into my pan and pop in the oven just like normal.