I can’t tell you how many times I have made a full bowl of batter just to make 6 little cupcakes! I finally decided that I would try freezing my left-over batter in a glass pyrex container. I didn’t know if it would work or not, but it was better than wasting all the left-overs. The next time I needed to make cupcakes, I took the batter out, let it thaw ahead of time, and made my cupcakes as usual. I anxiously tasted the cupcakes after they had cooled, and to my wonderful surprise, they were fabulous, and still so fresh!! An added perk? When baked, the thawed batter formed the most beautiful cupcake peaks!
I have saved myself so much time and money with this simple trick. So here are a few pointers for saving your batter:
- I have tried saving in both plastic and glass Tupperware. I wasn’t happy with the way the plastic Tupperware preserved my batter. I now use soley glass Tupperware with a very secure lid.
- Frozen batter only lasts for 7-10 days in the freezer. Any longer and it doesn’t rise or taste good at all. The sooner you can use it, the better.
- Make sure all of the air is released from the Tupperware. The more air you have, the more ice crystals will form. No one like frostbitten cupcake batter!
- Don’t use the microwave to thaw your batter. Give your batter a few hours to thaw before you are going to bake.
- Make sure you label your batter with the flavor and the date – that way you don’t forget what it is, or when you first made it.
I hope this trick saves you as much time and money as it has saved me! Have a sweet day!