Doesn't everyone just LOVE all the amazing tips, directions, inspiration, great feelings & fantastic people we all get to be a part of by being a member of CC I knew from the first day I discovered this site that it was going to be "my other life"!


Amen and Amen!!!!!!!

So shall we name this the FROZEN CUPCAKE BATTER DIET? If I'm gonna be freezing leftover batter instead of having to eat it, I'll probably lose a ton of weight!

I had never even heard of this. Now I am excited to get home and make TONS of batter! Woot woot! I love this place (CC).

So, how many 'scoops' of batter do you need to fill the liners?
Regular liners or minis?
mini scooper or regular scooper?

Can't wait to try this!!!!!!

I'm going to take your word for this and give it a try along with everyone else!

Gotta love fast, helpful hints!
Thanks!

KimAZ

I can't tell you how much I wish this tip had been posted this time last year!

I was making different types of cupcakes for my dad's birthday party and being that we are italian, I wanted to make the cupcake look like a spumoni sundae in a waffle cone bowl. I wanted all 3 different flavors of 'ice cream' to show on top, in 3 distinct stripes, but I just could not figure out how to do it. This sounds like it would have worked pretty well.

I plan to try this! I hope it works with scratch, too. If it does, THIS CHANGES EVERYTHING!!

This sounds AWESOME!!! Am going to try this IF IT works with my batters this will be my new solution for cake for cake tastings!!! Baked fresh little mini cupcakes. How great would that be?!

Does it HAVE to be cupcakes ? Has anyone tried just making a layer cake ? Do you think it would work just as well ?

i have read some posts on here where ppl freeze batter all the time for cakes. they thaw in the fridge and then pour and bake. they seem to get good results.

Has anyone tried this with scratch cake? This would be a good solution for tasting samples.

I always freeze batters. It's convenient to mix them in the afternoon or evening and just scoop 'n bake when needed. Especially when the weather is hot. I can wake up real early when it's cool outside and bake while half asleep.

Some of my batters don't freeze hard so I can scoop directly from the freezer. The ones that become rock frozen hard I put in the fridge the night before so they're semi-frozen when I scoop. This method makes life much easier. Try it with a few of your batters and say "Thank you" to CC!

Have to try this.

i always get glassy eyed when trying to figure out volume. i know how many scoops of batter i need to make the right size cupcake with fresh batter but is it more or less when the batter has been frozen?

crazydoglady - Exactly the same. Easy, right? And it only adds an extra minute or two.

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)

My regular size ice cream scoop holds enough to fill one regular cupcake thingy.

Thank you, thank you, thank you

What an awesome tip! I can't wait to try this!

Just curious, but has anyone tried this on a scratch cake that uses baking soda? Only asking bc I thought the baking soda immediately acts once incorporated. Will that vary the result if the cupcakes are frozen then baked?

i thought that it was baking powder that was immediately reactive. i too would appreciate anyone sharing what type of recipes they have used in this process. thanks !

This is something that I can really use. Thank you so much for sharing this technique. This will be a big time saver for me when doing cupcakes. I will definately be trying this soon.

Thanks Again

I, apparently like several thousand others here on CC, cannot wait to try this. By the way, texastj and crazydoglady, baking powder is mostly baking soda with a few other things added (sounds crazy I know, but I found that somewhere on the internet when I was trying to find a substitute for baking powder, which I was out of that day), so they both start working right away. My guess is that the freezing stops the action, so no problem - it probably doesn't resume until the actual baking starts. I can't imagine that there would be much difference between scratch cakes and cake mixes in this, but I'm going to try it on my next scratch cake, since that's mostly what I bake.

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?

Very interesting idea....thanks for sharing!

So why can't we freeze the batter directly into the cupcake liners? Say pour the batter into the liner and then freeze the raw cupcakes that way? (Get them frozen first & then transfer them into a air-tight container.)

Cupcake popsicles ready to bake at a moment's notice!

Would the baking process ruin the liner and we'd have a mess on our hands? Or would this be one less step.

I mean....why not bake in the early a.m. hours....already having the cupcakes ready to pop in the oven!? I'm one for being way too tired even to "scoop it"!

I do my cookies like this, already scooped out proportioned and frozen....why not the cupcakes. Has someone out there tried this?

I was just about to ask the same thing about freezing the batter in the cupcake liners. I am going to watch this thread closely for the answer if not I may just give it a try this week and see what happens. I hate having to mix batter, then scoop, and bake and cool and fill and frost..even more when everyone is home. This would be a HUGE time saver