*You can freeze unbaked cupcake batter for future use. Make the batter and fill the cups as usual, using baking cups. Place the whole pan in the freezer for several hours until the batter has frozen. Remove the individual cupcakes from the pan and store them in a plastic freezer bag or airtight container. When you're ready to bake them, place the frozen cupcakes in a muffin pan and bake according to original recipe, adding another 5-10 minutes baking time, or until they're set and a toothpick inserted in the center comes out clean.
(Source: Cooking Club of America & google+ photo)
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