I've had my own shop for a few years, but have done cakes exclusively. Now my daughter wants to try her hand at cupcakes. I'm thinking of getting a couple of the ice cream-style scoops, but don't know which size is correct to make cupcakes (from a mix) that come almost to the to of the paper. Suggestions? TIA
Mycratch recipes are all different. Some need to be filled to within 1/2 inch, some 1/4 inch, and some 2/3 full. For each recipe, I note the amount to fill and then I note the size disher (scoop) used to fill it. On more liquid batters, I use dispensers, but I still have a note as to how high to fill.
Yes, I've noticed the same is true for mixes--different flavors rise differently. There are some cakes that I only do from scratch--and I'd prefer to be totally scratch--just haven't wanted to spend the time and money to get beyond the "scratch cakes are dry" syndrome.
I use a 1/4 cup measure for most of mine. Some I use my 3 tbsp scooper. So I will be buying a Blue #16 and a #20 yellow probably.
I use the red scoop for flat topped cupcakes, yellow for round topped muffins.
Hello!
I live in the Uk. I've done a trial day at a cupcake shop and they measure their cupcake batter. As one of you mentioned, cupcake batter tend to have different consistencies. If you a thick batter ,it tends to stick in scoop. If you really want to be accurate...measure it. It's extra work but great for consistency.
I use do 70-75 g if i want a big dome and 60-65 g if i just wan an average one. You can even go less if you use liquid fondant. Have a play until you get the right amount for you. I used to do the scoop method becuase it is fast but I switched to this one because my domes stays the same no matter what type of batter you use.
I still use scoops to scoop the batter into caseband measure. It's faster and the amoutn is pretty much within 10-20 grams range.
HTH!
Hello!
I live in the Uk. I've done a trial day at a cupcake shop and they measure their cupcake batter. As one of you mentioned, cupcake batter tend to have different consistencies. If you a thick batter ,it tends to stick in scoop. If you really want to be accurate...measure it. It's extra work but great for consistency.
I use do 70-75 g if i want a big dome and 60-65 g if i just wan an average one. You can even go less if you use liquid fondant. Have a play until you get the right amount for you. I used to do the scoop method becuase it is fast but I switched to this one because my domes stays the same no matter what type of batter you use.
I still use scoops to scoop the batter into caseband measure. It's faster and the amoutn is pretty much within 10-20 grams range.
HTH!
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