In the cookbook “Vegan with a Vengeance”, I saw a tip to freeze raw muffin batter in muffin cups so you can always have fresh ones, instead of having to bake a whole bunch at once.

But ever since then I have seen that people say it won’t work, they will turn out as bricks, they won’t rise because the baking powder becomes all used up.

Well, this is the second time I’ve thawed out my cupcakes since I froze them over 2 weeks ago, and guess what? They rise even BETTER than they did when they were fresh.

I just preheat the oven and pop them directly in without thawing and add on a couple extra minutes to the cooking time. They have big domed tops and taste exactly the same as the unfrozen-batter ones did.

What gives? Do people just say these things without ever trying it out? There is even a question about this on Y!A where the person said don’t even try it, they will just be bricks. IT’S NOT TRUE!! EVERYONE, FREEZE YOUR CUPCAKE BATTER, IT WORKS!!! I am staring at some delicious fresh cupcakes from frozen batter that I am about to frost now :)

Vegan Cupcakes