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I get a lot of questions from people about freezing cupcakes. Is it possible? Do they taste as good afterwords?
I hear this a lot from those who are planning big events like weddings etc. It’s always nice to get as much work done ahead of time as possible.
Today I was reading through some of my favorite blogs and I came across this great post on freezing cupcakes. They actually recommend freezing the batter! I have never done this but they suggest three different ways to do it. I’m definitely giving it a try next time I make cupcakes, especially when you only really need a dozen but the recipe makes two dozen! A great way to deal with the leftover batter!!
So have you ever tried freezing batter before??
I(‘ve never frozen batter before. I’d be worried about the levening not working after its thawed. baking soda & powder start their activation as soon as the liquid is added…I wonder if they’d rise properly after freezing. Sounds like its time for experimentation!!
I have frozen cupcakes before, they turn out fine. I don’t frost them – just freeze the cake & then add fresh icing to the thawed cupcake.
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I’d love to hear how freezing the batter turns out. Freezing cake is pretty common, I think. I know bakeries do it for last minute orders.
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I have never frozen the batter before but have frozen the cake to frost later. Interesting idea!
Wow! I would have never thought of freezing the batter. That’s a great idea. What a time saver!