Tuesday, January 1, 2013

Freezing Cupcake Batter

Yes. Genius for us. Only 2 people in our household makes it pretty tough to make a full recipe of any kind, especially sweets. And I can only take so much to work before my coworkers think I am trying t fatten them up. :)

So I did a little research on the internet and found a good page about freezing cupcake batter. I did two of the ways they suggested with this yummy chocolate cupcake recipe.

Mix up your recipe as usual. I actually make 12 of them for last night and froze the rest. But I would also see myself in the near future making yellow cupcakes just for the purpose of freezing. I have become a big fan of freezing lately. I mean who doesn't like a simple thaw and cook meal, snack, etc? I have gotten better about putting stuff in the fridge the night before. That generally helps ;) .

 Anyways, mix your recipe as usual and the first way to freeze them is to scoop them into your cupcake liners as you would normally bake them.
Cover and seal with plastic wrap. I used the sticky cling wrap that seals better than regular. Freeze the cupcakes until solid. I just did overnight.

Now they are ready to come out of the pan and into a freezer bag. I popped the ones out of the silicone and let them freeze a little longer individually before placing them in a bag. They can go back into a silicone or a regular tin for baking. I just didn't want my silicone tied up in the freezer.

 You can let them defrost in the fridge (in a cupcake tin!) or just set on the counter for 10-15 minutes while you preheat the oven. I baked the pink one above in the liner 5 minutes from the freezer and it turned out great. Maybe 1-2 minutes added to cooking time.

-The next way to freeze the batter is to just pour it straight into a freezer bag or freezer safe container. It would be wise to measure out a certain number of cupcakes into a bag, but I had already filled about 20 cupcake liners (paper and silicone) You would just defrost this in the fridge and bake as normal.


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