Cupcake Baking: The Cupcake Scoop Test

Got a new recipe? Not sure how much batter to put into each cup? Then it's time to do The Cupcake Scoop Test.


After all, you wouldn't want to risk a good batch of 12 (or more) cupcakes by having it spill over into the sides of the pan because of too much batter or worse having small cupcakes because of insufficient batter.


The Cupcake Scoop Test will prevent the two nightmares... uh... I mean scenarios above. After all, we want perfectly sized cupcakes all the time. The test is simple really, you'd just have to determine the ideal amount of batter a cupcake cup should have for a particular recipe. Here's how - 


First, line a cupcake pan with liners. Quick tip, you may want to do this on a six-cup cupcake pan for easy handling. 

Using different sizes of scoops, fill each cup. For this illustration, I used a two ounce, one ounce and half of an ounce cupcake scoop. 

Next, bake as directed.

Now now, I do hope I didn't confuse you. I took the "after/baked" shot upside down so I labeled each cup with the scoop size I used. 

As you can see without any doubt, the 2 oz scoop wins! Actually that is the general rule, fill up your liners two-thirds full and you should be all set. But there are times when a batter is just too overactive inside the oven it does everything but explode (read: recipe has a lot of leavener a.k.a baking powder, soda etc) in it that it just won't stop rising. To prevent spillage, you can opt to do The Cupcake Scoop Test first.


Come to think of it, The Cupcake Scoop Test can also be called The Ziploc Test or the The Pitcher Test depending on the the tool you would like to use in transferring batter into the cupcake liners.


Happy Cupcaking, 
Aikko


Next Cupcake Baking post: Cupcake Baking Essentials

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