Does anyone have any tips for neatly frosting cupcakes? I can never get a neat edge that covers the cake all the way to the paper cup. Also, I think my cupcakes would look better if I measure the batter into the cups to keep them a consistent size. Any ideas on how much batter for a standard sized cupcake?
Thanks!
I don't know an exact amount to put into one, but it does depend on how "tall" you want them.
Also, have you used a tip to ice them with...like the 1m?
One thing that helps to make cupcakes a consistent size is to use an ice cream scoop (the kind with the lever) to fill your cupcake papers. A full scoop seems to fill up the cupcake paper nicely, and it is so swift and easy! I also like using the 1M or 2D tip to ice them.
To get the batter equal, I use a cookie scooper. With mine (not sure of the size) it is two scoops per cupcake.
I use the Wilton 1M tip to make a big swirl of frosting on top. If it needs to be smooth to be the base for other decoration, I use my small offset spatula.
I like mine a little on the short side, barely peeking over the top of the paper. Then I ice with the 1M or 2D tip. Then you get a nice tall swirl and you're able to cover all of the cake with icing. I use an ice cream scoop to get uniformity in my cupcakes. HTH
The 2D tip gives a nice swirl. If I want the tops smooth, I pipe the icing on with a #10 round tip. I start at the outer edge with a nice circle, then scribble in the middle. Then smooth with an offset, rounded tip spatula (dipped in a little water, only if icing is at all dry).
Crisseyann, you must have seen one of my cupcakes somewhere, 'cause you hit the nail right on the head. I've been making them too tall. It's a bad habit I acquired in my childhood when I thought more cake batter was always a good idea . I've been trying to frost 'muffin tops' not cupcakes. Thanks for all the suggestions--now where did I put that old ice cream scoop...
I recently got a set of the scoops from the pampered chef (inherited two, and bought the third to complete the set!)
The largest one is the perfect size for cupcakes and corn muffins, I've discovered, and I don't drip the batter all over the pan trying to pour it into the cups anymore.
According to their website, the large one holds approx. 3 tbsp, the medium holds 2 tbsp, and the small holds 1 tbsp.
I've made several different recipes of cupcakes lately, mostly from cake mix with one of the extenders, and they all came out just right using the scoop.
hth!
Laura.
Thanks Laura. I just ordered the large and medium ones from their website. Can't wait to try them.
BTW, I grew up in and around Cincinnati. It's a great city!
DENISE
I use an ice cream scoop too.
For cupcakes that dome you want to fill your cupcakes liners 2/3rds full. If you want flat cupcakes that come up to the tops of the liners then only fill 1/2 full.
Thanks Texas Sugar. I feel pretty dumb that I couldn't figure this out on my own. I've always avoided cupcakes because mine came out so messy looking. Now I'm looking forward to making some this week.
Thanks Texas Sugar. I feel pretty dumb that I couldn't figure this out on my own. I've always avoided cupcakes because mine came out so messy looking. Now I'm looking forward to making some this week.
Glad I could help. I've used the ice cream scoop for a while and really like it. I learned about the 1/2 full to make the flatter cupcakes at the ICES convention last year.
If you use a box mix, such as DH, 1/2 cup in each will make the whole box and yield 24 CC. Some mixes vary a little, but you can fix that a bit when you get all 24 filled and spoon out a little if you need more or less. I use a scoop too.
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