Baking Tip of the Day!- I want 1 cupcake, not 48
One predicament we have all been faced with…. I want a few cupcakes not 2 dozen! Or maybe you need two dozen but you don’t want a bunch of the same flavor. You’re planning to take cupcakes to a family picnic but want to bring some vanilla, some strawberry, and some salted caramel, but not 1 dozen of each.
Let’s be honest, you don’t want to do ingredient conversions and do tiny batches of each cupcake flavor. Here is your solution….
Take the time one day and make a few batches of some varying cupcake flavors. Line a muffin tin with cupcake liners, fill the liners with desired batter amount. Forget the oven, for now. . . Cover the tins with plastic wrap (not touching the batter) and throw them in the freezer! After the batter freezes throw them in a well sealed freezer bag and label them. (label the bags with baking temps and times for easy reference later)
Let’s be honest, you don’t want to do ingredient conversions and do tiny batches of each cupcake flavor. Here is your solution….
Take the time one day and make a few batches of some varying cupcake flavors. Line a muffin tin with cupcake liners, fill the liners with desired batter amount. Forget the oven, for now. . . Cover the tins with plastic wrap (not touching the batter) and throw them in the freezer! After the batter freezes throw them in a well sealed freezer bag and label them. (label the bags with baking temps and times for easy reference later)
That’s crazy talk, you say? Nope, most cupcake batter freezes perfectly, with the exception of butter-free and vegan batters. Here you already have the cupcake batter portioned in your liners, ready to pop back in a muffin tin, and in the oven when you need a few cupcakes. Say you want 3 of each flavor? Well, GREAT! Just pop 3 of each flavor into your muffin tin (that is if cooking temperatures are the same. Frozen cupcake batter typically keeps for at least 3 months.
I know, I know, they’re frozen. Just increase the baking time by 30%.- For instance: the recipe calls for 20 min, well that translates to 26 minutes when they’re frozen. Alternatively you can thaw the batter at room temperature, but I prefer to just throw them in frozen and add on to the baking time.
In conclusion: if you would like to have Cupcakes ready to go anytime or find you have more batter than you need, FREEZE it in the liners! It’s wonderful, it works and you’ll look like a culinary genius when you always have freshly baked cupcakes available for your guests.
I know, I know, they’re frozen. Just increase the baking time by 30%.- For instance: the recipe calls for 20 min, well that translates to 26 minutes when they’re frozen. Alternatively you can thaw the batter at room temperature, but I prefer to just throw them in frozen and add on to the baking time.
In conclusion: if you would like to have Cupcakes ready to go anytime or find you have more batter than you need, FREEZE it in the liners! It’s wonderful, it works and you’ll look like a culinary genius when you always have freshly baked cupcakes available for your guests.
