I use the ice cream scoop method to fill cupcake liners. Use an ice cream scoop that has a release button
to make it easy to push the cupcake batter out of the scoop and into the liner.- Using two spoons - one to pick up the batter from the bowl and one to scrape it into the liner.
- Using a pastry bag - fill a pastry bag fitted with a large round tip and pipe the batter into the liners.
I was making your pumpkin maple rum cupcakes tonight, (for the second time) and I used a 1/4 cup measuring cup and it worked great. pretty much the perfect amount of batter :-)
ReplyDeleteI recently started using pastry bags to fill my cupcake liners, and I have to say it is WAYYYYY less messy! But, the batter often drips out of the end and gets all over the place...HELP!
ReplyDeleteCheck the FB page for some tips: https://www.facebook.com/cupcakeproject/posts/405403466158118.
Delete