Has anyone here had any luck freezing cake batter? If I only need to make 12 cuppies, I have lots of batter left over and it seems to me that it would save space in the freezer if I could freeze the batter in a ziplock bag rather than baking the extras and freezing them.
TIA
3 Ways To Freeze Cupcake Batter For Later
http://www.thekitchn.com/thekitchn/tips-techniques/3-ways-to-freeze-cupcake-batter-for-later-126022
ok, since i can't access my second page of post i've made i can't find the exact topic. But sometime in the last week or two someone posted that yes they do this all the time with no issues.
Someone even said they scoop the batter into their cupcake liners, freeze and then pop them out of the freezer to thaw when they need to bake them.
ok, since i can't access my second page of post i've made i can't find the exact topic. But sometime in the last week or two someone posted that yes they do this all the time with no issues.
Someone even said they scoop the batter into their cupcake liners, freeze and then pop them out of the freezer to thaw when they need to bake them.
Yeah, I was trying to look up my old posts and can't get past page 1 either. They said YES! you can freeze.
I freeze cake mix all the time, however I do always make sure that I seal the top with gladwrap sitting on the cakemix so there is no air between the mix and the lid .
So do we need to remix the batter once its been thawed or taken out of frig??
I usually defrost it in the fridge and then pop it out on the bench for a bit so it sin't so cold , for about an hour before I use it. I just give it a bit of a stir through. I have mixed it with fresh batter as well and have had no dramas with it .
Great!! thank you for the ideas! and information, life saving, LOL
I posted a few weeks ago singing the praises of freezing batter. I froze mine for the first time and was so happy with the results that I now have my freezer stocked with batter. I freeze in Ziplock freezer bags. I normally take the batter out the night before (or a few hours) before I need it and place it in the fridge to thaw. And I find if I have cupcakes to do, all I have to do is snip the corner off the bag and use it to pipe the batter into the cupcake liners. My cupcakes actually rise and dome better by doing this that if using fresh batter.
Ooh, good to know! I will be making a big batch next week and have a smaller assorted batch to make just a couple days later. I thought it I could freeze either the batter or the cupcakes themselves, it would help me from having to break out everything and make cupcakes twice. Thanks all!
I usually defrost it in the fridge and then pop it out on the bench for a bit so it sin't so cold , for about an hour before I use it. I just give it a bit of a stir through. I have mixed it with fresh batter as well and have had no dramas with it .
I just did this the same exact way, and was sooooo happy with the result. My first time freezing leftover batter, and it was perfect! 
Not only has every person who has done this has had good results, now we know what to do with all this left over cake batter, especially when using the cake extender which really gives us more batter. Thanks everyone for posting in topic!! 
I just recently started freezing batter. I've had great results with WASC batter frozen up to 2 days. Haven't had a chance to try any frozen longer than that. It really does seem to work. I've also read on here that scratch batter may not freeze with the same results as cake mix batter.
Has anyone frozen batter for longer than 2 days? If so, how long did you freeze it for and how did it turn out?
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