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help! How to make batter for only 6 cupcakes

post #1 of 7
2/13/13 at 12:13pm
Thread Starter 

Hi Would really appericate if someone can help me, I need to make 6 cupcakes (muffin size) and I need to know how do I work out How much ingredients I needed as in measurement? I make all eggless cupcakes and its from scratch which makes 12 but I don't want to make 12 as I only need 6 and the rest goes to waste normally! I hope this makes sense. :-( 

 

Thank you in advanced 

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post #2 of 7
2/13/13 at 12:31pm

I'm fairly new myself, but I've found when I try to reduce recipes, it's always a disaster...I really have no idea WHY, it just is.  

 

So what I would do is make the 6 and freeze the rest of the batter.  Or make them all and freeze the other 6 cupcakes.  I have 3 kids and a hubby with a sweet tooth, they love knowing there's almost always some cupcakes in the deep freeze, lol.  Just be sure to put the date on the container!

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post #3 of 7
2/13/13 at 1:07pm

I agree with rsquared02. I make a full batch and freeze the batter for later. When thawed, the frozen batter bakes up beautifully. No waste.

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post #4 of 7
2/13/13 at 1:23pm

You don't even have to thaw the batter, you just scoop it in the cups straight from the freezer!

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post #5 of 7
2/13/13 at 10:03pm

When I have small orders, I bake a full batch then change up the buttercream flavor and eliminate and filling, then sell the extras for $1 each.  The go quickly and I make a little extra money.

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post #6 of 7
2/15/13 at 9:25am

I just made 12 cupcakes a few days ago from  my usual recipe of 24. My ingredients are in grams and ounces though. So if I need for example, 400 grams of flour for 24 cupcakes, I use only 200 grams for 12. The cupcakes turned out well. 

 

I put a tiny bit of batter into a mini cupcake liner to taste and yep, no problems there. Just a thought...

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post #7 of 7
2/15/13 at 11:51am

If you weigh your ingredients, it should be easy to make a smaller batter amount.

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