The Frozen Batter Method Of Cupcakes Worked Great
Baking By sweetmonkeycheese Updated 28 Apr 2014 , 2:11am by Salemsmommy13
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!!!!!!!
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 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.
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?!
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.
You just scoop it frozen into the pan and bake without defrosting?
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!
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?
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)
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.
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)
sorry guys, CC deleted the photo.. I can't believe they would just delete a photo when I am just trying to show ppl how the three scoops of batter looked once bakes, what azzhats. said I could not have a picture of an undecorated baked item.
again sorry
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
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