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The frozen batter method of cupcakes worked GREAT - Page 2

post #16 of 97
Awesome. I sometimes have left over batter and didnt realize I could freeze it for cupcakes later.. Thanks for sharing
Kimberly
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Kimberly
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post #17 of 97
Interesting! Was this a scratch or a mix batter? Would it even matter?
post #18 of 97
icon_lol.gif Well I'm going to try this, that is for sure! I usually have left over batter too...now I will know what I can do with it. Never thought about doing different flavors in layers in one cupcake. Thanks so much for sharing this method. thumbs_up.gif
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post #19 of 97
Oh, yes, thank you for sharing this. This is such a great idea. I, too, would like to know if it matters if the cake mix is from a box or if it is scratch or if it matters.
post #20 of 97
Thread Starter 
I went straight from frozen to liner, no thawing.

My batter was a box mix that was doctored w/ an extender recipe that had sourcream (no pudding as I used one of the mixed that says on the lable they use pudding mix in their recipe - I think that might be pillsbury, not 100% sure)

as far as bake temps nad time, I suck at that.. so I picked picked 350 and started at 17 mins and check every 2 minutes, I had to check them a few times (did not note how many) but I have a funky oven so who knows what the temp was inside! I just waited till they looked done, not brown on top (I have a habit over over baking) and had a lil spring to them when touched.
post #21 of 97
I use this same method to do my neopolitan cupcakes too!
post #22 of 97
Very interesting! Thanks for the info. I'll definitely be trying this before the big graduation season which happens to coincide with my oral surgery. bleh.
post #23 of 97
gonna go make up some batter right now and try this
post #24 of 97
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post #25 of 97
This sounds so awesome! I will be baking some mini smash cakes tonight, and was going to refrigerate the leftover batter to make cupcakes tomorrow, but I think I am going to freeze the batter instead! Thanks so much!!!!
post #26 of 97
I did this a couple weeks ago with 2 or 3 week old frozen batter. Works perfectly and definately a time saver!!

I like the idea of the Neopolitan!!
post #27 of 97
How interesting! I guess we should thaw before baking?
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post #28 of 97
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Originally Posted by KATHIESKREATIONS

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post #29 of 97
Thread Starter 
Quote:
Originally Posted by ajwonka

How interesting! I guess we should thaw before baking?


nope, scoop it frozen and just put it in the liners and bake.. no thawing needed!!
post #30 of 97
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Originally Posted by KATHIESKREATIONS

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