Do you measure the amount of batter you put in a standard cupcake liner? I am not great with "2/3 full" and I have a dozen cupcakes that look like chocolate muffins. Another batch is just not right, just a little too low. Any tips? Tools? Thanks!!
I just found a thread about this topic! I believe it is titled "what is your perfect cupcake"...wonderful information in it!
misserica, I got a gift a few years ago for Christmas that I use for my cupcakes. It's a Pampered Chef tool and I love love love it! I just checked their website for it, but I'm not sure if they make it anymore....
It looks like one of those cookie press things that people use around the holidays. You pour your batter into it and put the bottom cap on (it has a little hole in it), It's got a setting for pancakes, waffles, muffins, etc. The muffin setting is a little too much batter for cupcakes, just a teeny bit too much, but I just don't squeeze the handle all the way and it works perfectly!
If I remember the name of it I'll PM you. Like I said above, not sure if they make them anymore, but maybe you could find one on craigslist or ebay!!
I use a portion scoop.
Leah_s, what size do you use? I was fooling around with ladles and ice cream scoops.
And yummy in my tummy, I have a cookie press, not a pampered chef brand but I wonder if it might work. Might be worth a try. I have finished baking my cupcakes for the weekend but on my next round I am going to try it. Thank you!
I use about a 2 oz cookie scoop.....it makes the cupcake just about even to the top of the paper.
I have found 50ml is PERFECT. I had someone insist once that this is the same as 1/4 cup. No, it's not..... 1/4 cup is closer to 60ml. Too much!! 50ml is perfect every time.
I just read a thread on here about fill 3/4 full and having your oven preheat to 400 and then when you put your cupcakes in turn it down to 350. I'll see if I can find it.
here it is I hope I post this right.