After making the batter, whatever the recipe, you can freeze it. Store it in a tight container. Put a piece of saran wrap across the surface just to keep it uber fresh before you snap on the lid. Not only does the batter hold up well, but it doesnt freeze solid. What does this mean? This means you can bust out your metal cookie/ice cream scooper! Just line your cupcake pan, and put a frozen scoop in each one and bake as usual. Its neat and clean and let’s you be able to bake lots of flavors at once or make great half & half cupcakes. No need to bake more than you need, just freeze & save! 🙂
