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The frozen batter method of cupcakes worked GREAT

post #1 of 97
Thread Starter 
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
post #2 of 97
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.
post #3 of 97
I'm with labmom, I would like to know more too. Can you give more details.
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post #4 of 97
same here
post #5 of 97
yeah, this sounds interesting.. but i don't understand what is the frozen batter method?
A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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post #6 of 97
Me too please!!!!!!
post #7 of 97
Intrigued as well!
post #8 of 97
Please share! I have not heard of this method, now I am curious! icon_wink.gif
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post #9 of 97
Please do tell icon_lol.gif I am very curious, now!!
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #10 of 97
Frozen batter method? Please do share what this method is.....never heard of it but I am really curious too! icon_surprised.gif
~~~Kathie~~~

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~~~Kathie~~~

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post #11 of 97
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!!
post #12 of 97
Hmmm... frozen batter?? I am confused. How exactly does this work? Please do share because now I'm curious icon_smile.gif
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Jackie's Creations


"Each one should use whatever gift he has received to serve others, faithfully administering God's grace in its various forms." - 1 Peter 4:10
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post #13 of 97
Sounds interesting... can't wait to hear what this is all about!
post #14 of 97
Thread Starter 
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
post #15 of 97
So, do you need to thaw the batter, or can you bake straight from the freezer?
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