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
I am very curious, now!!
