Good Afternoon,

I need advice on cupcakes. I need to know a few things when it comes to baking them.

What is the best way to get my cupcakes the same size?

I need to know how much batter and what I can use to get them the same size and also how to get the to bake with the dome on the top, I also need to know how much batter and what to use to get the to be kinda flat on the top. I have tried doing different things and sometimes it's a hit or miss.  I need to know both way because of the different designs I use. Can someone please help me.

Thank you in advance

You can either use a measuring cup, or a disher, which looks just like an ice-cream scoop.  If you have a restaurant supply store in your city, they will have the dishers in various sizes.  For a flatter top, use less batter, filling only half way.  For a more domed top, use a little more batter, filling 2/3 -3/4 full.  They have color coded dishers that will accommodate each of the amounts. Hope that helps.

Nancylou,

Yes that helps a great deal. Thank you so much.

I wanted to try a new cupcake design that required the dome top, I use a 1/4 size measuring cup which is color coded, I filled it to the top of the cup, but I think I should have only filled to to where the color ends on the cup and they came different sizes. They tasted great they just didn't look like I needed them to look. I am definitely going to get the ice cream scoops.

Again Thank you so much, I'll let you know how they turn out.

Great, I'll look forward to it.  Post pictures too!

Doming is also a hot oven thing.

For a "dome", place the the cupcake tray in a preheated 375 degree oven for 5 minutes, then turn down to 325. The high heat "sets" the outside, so the only way for the inside batter to rise as it cooks is....up.

Another fill method is a pastry bag. You can actually place the whole tray on a scale and add an exact amount to each cup. Less messy than the scoops (which I DO use). Just another choice....