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It’s clear that I have a thing for cupcakes and since I post them so frequently, they are often the topic of emails that I receive from readers. Although I try to be thorough in the posts, sometimes I miss some stuff, like little tricks that make cupcake making a little simpler. I’m all about finding tricks to make life easier and this is definitely one of those.
Last week I shared my go-to solution for hollowing out the center of cupcakes using an apple corer. This week I’m going to explain how I effortlessly ensure my cupcakes are almost perfectly uniform in size.
My super secret trick is my large OXO Scoop.
The large OXO scoop holds about 3 tablespoons of batter or cookie dough and I find it to be the perfect way to fill muffin and cupcake liners. No more fumbling around with piping bags, spoons, or pouring batter! With one simple scoop you’ll have perfectly measured batter every single time – and as a result, consistently sized cupcakes and muffins.
Essential Information:
The OXO scoops come in three sizes: small, medium and large.
Small Scoop: The small scoop holds about 2 teaspoons of dough or batter is perfect for scooping truffles, small cake balls, or small cookies.
Medium Scoop: The medium scoop also gets a lot of play in my kitchen and holds 1 ½ tablespoons of batter; which is typically the size I use when making the majority of my cookies.
Large Scoop: The large scoop has a 3 tablespoon capacity and is perfect for cupcake batter, muffin batter, saucer-sized cookies and ice cream.
Where to Purchase:
You can purchase all these scoops via Amazon. I have also seen them at Bed, Bath and Beyond. If you purchase them from Bed, Bath and Beyond, be sure to check your mail for 20% off coupons. My local BB&B allows me to use up to five 20% off coupons for five different items. This may vary by store and region, but it’s a great way to save a few bucks!
Notes
There are many different brands of scoops, Katie from goodLife eats loves her scoop from Pampered Chef, so that is certainly another brand to check out.
This post is NOT sponsored by OXO. They just happen to the brand that I use in my kitchen and wholeheartedly suggest to my readers.
I have been using this method for YEARS!!!! I love doing my cupcakes this way. I NEVER have to worry about having to much or two little in the cups, they all cook at the same rate and it is just awesome. In fact I taught this trick to a couple of my cake deocarting friends. I own all the oxo sizes, but the 3tbsp one is the one I use for my cupcakes. THe only thing I will warn about is there are some REALLY stiff cookie doughs that you can break or unhinge that scraper bar, usually I can press it back in place but it does get dislodged at times when the cookie dough is crazy.
For crazy hard cookie dough with lots of pieces (chocolate chips, cococut, etc) I use this scoop..the metal piece is hard enough to take it and it pushes the dough out in one piece. Doesn’t really work on softer doughs but definitely helpful.
http://www.google.com/products/catalog?hl=en&sugexp=ldymls&xhr=t&q=oxo+ice+cream+scoops&cp=20&pq=oxo+ice+cream+scoops&bav=on.2,or.r_gc.r_pw.&um=1&ie=UTF-8&tbm=shop&cid=5203771973340024213&sa=X&ei=h__STdXhJObb0QGmsYzeCw&sqi=2&ved=0CHkQ8wIwBA&biw=1280&bih=600#
Great information! I have just recently discovered how beautifully this method works. I’ll never go back. But your post has convinced me that I do need to purchase another size or 2!
Thanks for the tip and the link to the oxo scoop! I just had to have one!
I’m in love with that cupcake pan too! It’s an amazing prop. I think I’ve seen that pattern on baking sheets as well.
This is awesome! I have been desperatly trying to make uniform sized cupcakes using measuring spoons for awhile now, and can never get them all the same.
Experimentation at the weekend with an Ice Cream scoop me thinks :)
I second the Pampered Chef scoops. They changed my life. Seriously.
I use a 1/4 cup ice cream scoop & love it…it also helps with the messiness too. :)
Great info! (ps. where did you get that adorable cupcake pan?)
Jen-
It’s vintage Ovenex, you can pick them up in antique stores, on Etsy and Ebay. It’s the sunburst pattern.
-Jamie
When I make muffins, I sometimes use an ice cream scoop to portion it out. But I do have a cookie dough scoop… will have to try that!
The beauty of the scoop is that is has a trigger, so it effortlessly forces the batter out of the scoop and into the muffin tin!
This is a great trick. I’ve been using it for years. Portion control dishers are also available from local restaurant supply houses or online in a variety of sizes. They are often numbered based on the number of scoops per quart. For example, a #8 scoop is 4 fl oz (32 oz/8 scoops).
Great info, Mikey! Thanks for sharing.