The Facts:
- We only have a 6-cupcake tin
- Each batch takes 30 minutes to cook
- I had enough batter to make 19.5 cupcakes
- Option A: Spend an extra 30 minutes making 1 and 1/2 cupcakes batch
- Option B: Eat the batter for the last bit
- Option C: Throw away the extra batter
What would you do???
10 comments:
Make bigger cupcakes so you don't have the extra batter???
I'm all for eating the batter and NOT feeling sick.
Get a bigger tin. Or Carma's idea is certainly a good one. You've really faced this problem your whole life?
Get out your pancake skillet and fry 'em up.
Then enjoy! But do skip the syrup or you may have the same end result as option B.
I know what you are thinking! OOOH! I got Aaron to comment on my blog. Um, actually it's just Jenny.
I had already baked the fist 18 cookies when I realized this problem existed. I feel better now.
Remember those red velvet cupcakes I made and how I said it made enough for like 60 cupcakes. I may have thrown away enough batter for like 20 cupcakes. Ridiculous, but I didn't need anymore. I want to know when you're brining me cupcakes.
I'd go for eating the batter. It must be hereditary. In any event, don't throw it away!
i like the skillet idea, but the main reason i want to post is to tell you that those red velvet cupcakes were AMAZING! i brought that one home for Benjamin then proceeded to manipulate him into letting me eat it instead. i know, i'm terrible, but it was THAT good.
i'd probably make the rest. OR pour the batter in a round cake pan. :)
sorry you felt sick.
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