Cupcake Baking 101: How to Evenly Distribute Batter into Cupcake Cups

Third part of the Cupcake Baking Series, for the first two parts, you can read them here and here.

Settle in kids! Uh,  young ones… young once? Uh… awkward.  Anyway, let’s begin.

When I began making cupcakes, one of the challenges I encountered was how to evenly distribute the batter into each cups.  Evenly distributed batter means same-sized cupcakes which translates to: “Wow, she hasn’t been doing this long enough but her cupcakes look like they’re professionally made” [Insert wink here]

So how do we achieve evenly distributed batter every time? There are three ways - 

1.  Scoop method –

• Perfect for thick or liquid-like batters
• I love them so much that I have four, for now.  I have a two ounces scoop, a one ounce scoop, a half and a quarter of an ounce scoops. I would have bought a four ounce scoop as well if only I have thought of somewhere to use it for. 

These scoops are very useful; I use them not only for cupcake batters, but for cookies and ice cream as well.

 The scoop method is the one I like best.  If you are particular in making your cupcakes the same size all the time, this method is the best bet.

• Make sure to wipe the bottom of the scoop with a spoon or spatula so there will be no drips when you transfer the batter from the bowl to the cups.

2. Ziploc Method

• Perfect for thick batters
• Using a spatula, place batter into the Ziploc bag. Cut a small triangle in one of the lower ends of the bag. Applying even pressure, pipe batter into the cupcake liners.
• Unlike the scoop method where the scoop decides how much batter to put into a cup, it’ll be pressure you apply to the bag that’ll determine how much batter you’ll put in a cup. Don’t worry, with a lot of practice, you’ll get the hang of it. And if ever you end up putting way to much batter into the cup, just scoop out the excess and voila… problem solved!

3. The Pitcher Method

• Perfect for liquid batters
• Pour batter into a pitcher, then pour batter into the cupcake cups. Like the Ziploc method, the amount of batter you put into each cup would depend on your wrist action. But just in case you put too much batter, scoop it out and place it back on the pitcher. Easy peasy.

Next lesson, the Cupcake Scoop Test

Happy Cupcaking,

Aikko

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