Last week we made lots of cupcakes for a birthday party. For us, the worst part of making cupcakes and muffins is pouring the batter into the tins.
No matter what spoon, or spatula we use, it’s a drippy mess. That is until we started using a spring loaded ice cream scoop!
Simply release one generous scoop of batter into each paper liner that has been set into a muffin tin. It will not only give you more consistent cupcakes, but it is also virtually mess free, and best of all, fast!
For standard sized cupcakes, the scoop should be disher size 24, which holds about 1.33 oz. or 3 tablespoons, For jumbo cupcakes, use disher size 8 which holds about 3 oz. or 4 tablespoons.
For mini cupcakes, use disher size 50, which holds about .55 oz. or 1.25 tablespoons. This size is great for cookies too!
Owning a few of these spring loaded scoops will speed up your baking, and give you a much more uniform product.
Try it…you will never go back to a spoon again!
photo: Glasshouse Images
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Tags: consistency, cookies, kitchen tips Tuesday, muffins, scoops for cupcakes, spring loaded scoops
Indigo jones 
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