I usually freeze my leftover batter and so far defrosting and using the batter has worked really great. You should have no problem freezing it! 
Like the others have said, either reduce the recipe, freeze the batter or you could make cakes/cupcakes for your family. It is not fair to charge someone for something they are not getting. Also, if they are price shopping then you might be the higher charging person and you might lose the sale all together.
I just scale down the recipe...
How in the world do you do that when you use and extended/doctored mix? Weigh it all out and put the little partial pouches of stuff in baggies?
I just scale down the recipe...
How in the world do you do that when you use and extended/doctored mix? Weigh it all out and put the little partial pouches of stuff in baggies?
I measure everything - just a little math. I know that most DH cake mixes are 4 cups, now that BC has lessened theirs it's 3-1/2 c in most of their mixes; regardless, my scaled-down recipes are made per cup of dry mix (see below). Yes, I save the leftover dry mix because I always end up needing just one or two cups for various sized pans and number of cupcakes, whether for less batter or extra batter.
This recipe makes 15 cupcakes:
2 cups cake mix
1/2 c flour
1/2 c sugar
1/4 t salt
2 Tbls dry pudding mix
1/2 c sour cream
2/3 c liquid (e.g. water, milk, juice, champagne...)
2 egg whites or 1 whole egg
1 Tbls oil
1 t flavoring
DianeLM..... How do you freeze it? Baggies? Bowls? I had no idea that you could freeze the batter! I am sooooo excited to learn that. Thanks!
I just weigh the batter and store in plastic containers. I generally don't store more than 2 cups (16 oz.) in each container. Before using, I let the batter thaw in the refrigerator overnight.
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