Hi Would really appericate if someone can help me, I need to make 6 cupcakes (muffin size) and I need to know how do I work out How much ingredients I needed as in measurement? I make all eggless cupcakes and its from scratch which makes 12 but I don't want to make 12 as I only need 6 and the rest goes to waste normally! I hope this makes sense. :-(
Thank you in advanced
I'm fairly new myself, but I've found when I try to reduce recipes, it's always a disaster...I really have no idea WHY, it just is.
So what I would do is make the 6 and freeze the rest of the batter. Or make them all and freeze the other 6 cupcakes. I have 3 kids and a hubby with a sweet tooth, they love knowing there's almost always some cupcakes in the deep freeze, lol. Just be sure to put the date on the container!
I agree with rsquared02. I make a full batch and freeze the batter for later. When thawed, the frozen batter bakes up beautifully. No waste.
You don't even have to thaw the batter, you just scoop it in the cups straight from the freezer!
When I have small orders, I bake a full batch then change up the buttercream flavor and eliminate and filling, then sell the extras for $1 each. The go quickly and I make a little extra money.
I just made 12 cupcakes a few days ago from my usual recipe of 24. My ingredients are in grams and ounces though. So if I need for example, 400 grams of flour for 24 cupcakes, I use only 200 grams for 12. The cupcakes turned out well.
I put a tiny bit of batter into a mini cupcake liner to taste and yep, no problems there. Just a thought...
If you weigh your ingredients, it should be easy to make a smaller batter amount.