As for the cupcakes themselves, I always have problems w/ filling them w/ the right amount of batter. Why do mine seem to either have an edge around them (assume over filled) or not enough of a pretty dome (assume underfilled). How do those of you who bake cupcakes fill it to the right spot to get a perfectly rounded domed cupcake? I know it says 2/3 full, but that tells me nothing. I would prefer something like 1/4 c or scant 1/4 c to at least get an idea of where I should fill it too. I would even like a picture of someone drawing a line on the cupcake paper. I just get so frustrated w/ making cupcakes I'm about to quit.
As for the CC I am just wondering how thin you thin the buttercream so it smoothes on easy but doesn't fall down the holes between the cupcakes.
Thanks in advance.
Use an ice cream scoop to put the same amount in each liner. Or you could use a 1/4 C measuring cup.
Would you scrape out the batter or just pour it out of the measuring cup? Does that make sense?
I would get an ice cream scoop. The 2 oz. size (1/4 cup) makes exactly 24 cupcakes from a regular cake mix. You do the little scraper thing and it dumps all of the cake batter down in the cupcake paper. It is so fast and with no mess.
If you want to make them before you get a scoop then use the 1/4 cup measure and yes, you would want to get all of the batter out of it.
i have wondered this myself. thanks for asking this question. and thanks for the info!!!
Love the ice cream scoops for this and making cookies like peanut butter and chocolate chip. Makes them all the same size! I don't know how I went so long with out them.
I will look tonight at Walmart for one. I hope they are marked somehow b/c I'll have no clue by looking at them. Thanks
WONDERFUL! Im glad you asked because I have been wondering the SAME thing!!! YAY Im happy now! I make the most horrible sized cupcakes so I've avoided making a ccc. But all 3 of my kids have birthdays in the next few months and I wanted to make a ccc at least for the twins' bday! now i can! 
YAY
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