Q. “I'd love to get a head-start on preparing for my son's birthday party. Is possible to freeze cupcake batter for baking at a later date?” —B. Cross, via email

A. Absolutely! Freezing batter stops the chemical reactions that take place after mixing. To freeze, prepare batter and portion into cupcake liners in a tray. Tightly cover tray with plastic wrap and place in freezer. When batter has frozen, remove to a zip-top plastic bag, then store in freezer. To bake, remove frozen batter-filled liners from bag and sit on a tray to defrost, then bake as directed. If you choose to bake frozen batter, add 5-7 minutes to the directed baking time.  - dash editors

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