I've heard this tip before, but I just tried it. When I was making cupcakes, I used my ice cream scoop to transfer the batter to the cupcake pan. Even though my scoop isn't the rounded one with the little lever-thingy to eject the ice cream, it worked. It was a neat, easy way to fill the pan without the drips involved in every other method I've tried!Click for more Works for Me Wednesday.
This is a great idea! Hadn't heard of this one but I am gonna try it Saturday morning when I bake cupcakes for my daughter's birthday party! :-)
ReplyDeleteI'll have to try this one!
ReplyDeleteAnother great and easy way to do it is to pour the batter into a gallon size ziploc bag, cut the corner off and "pipe" the batter into the cupcake tin. I use this one when I am doing the mini cupcakes!
Is that a zyliss scoop?!! They work so well!
ReplyDeleteThanks for sharing the tip. I havent used an ice cream scoop before just a regular "big" spoon.
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