I made a slight discovery this past weekend
I had some leftover batter in my fridge (it had been in there overnight) and decided to make cupcakes with it. The batter was of course very cold and kind of thick when I spooned it into the liners. But when they baked, they baked up very tall and round (not the normal flattish dome that they usually get)..they looked very cute...and they stayed that way after they cooled too. I was pleasantly surprised! The batters temperature must have had something to do with it. I am going to try this technique again because I really liked the way they looked.
Just wanted to share 
Shoulda taken a pic!!!
That's good to know. Generally, we are always told not to save cake batter because the levening agent rises and then will fall before they bake!
Must have something to do with the fridge!
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