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Message: [QUOTE="Apocalypso, post: 35001, member: 2398"] Do you have a uniform scoop like an ice-cream-type scoop? That will give you a uniform measurement, and a trigger-release to get the batter out. In general, you want to fill the cup/liner about 2/3 full, but it can also depend on what type of cake batter you're making and what kind of rise you're going to get out of it. Another option is to weigh your batter. So if you made your batter in your stand mixer bowl. you'd first want to take another bowl, put it on your scale and tare (zero it out), then add the batter. If your batter is to make 24 cupcakes, or 12, you divide the weight by the number of cakes. Grams will be easier than pounds and ounces. Then put a cupcake liner on the scale, and put in batter by teaspoonful, until you get to the correct weight per unit. From there you should be able to eyeball the same amount of batter. I found that even when I did weigh my individual yeasted dinner rolls, they still baked up into different heights, and that's still possible for the cupcakes, although if your leavener was evenly distributed it shouldn't be that much different. I've thought of trying a large syringe (without a needle) for doing evenly filled mini-cupcakes. You can load and release rather quickly and it'll have cc's marked off for precision. I just don't know if they come with a big enough mouth for a thick batter. Maybe we should invent one for cupcakes and mini-cupcakes? Or maybe one of those adjustable measuring cups, where you can plunge the batter out? The one I have is too big but a smaller, narrower one would be perfect. It looks like OXO makes a mini one? [URL]http://www.seriouseats.com/2013/05/gadgets-oxo-mini-adjustable-measuring-cup-review.html#comments-244519[/URL] [/QUOTE]

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