For a long time I didn’t like making muffins or cupcakes because I thought it was just too messy and cumbersome to fill up the muffin tins. Not anymore! About a year ago I started using this trick. It saves so much time and mess.
I use a Pampered Chef Large Scoop which holds the perfect amount for a standard muffin cup. Scoop up the batter, squeeze and release into the muffin tin. You don’t have to use the Pampered Chef Scoop, any scoop with a squeeze action handle that holds 3 tablespoons will work great.
So simple! Look how neat they come out? No batter drippings all over the counter or edges of the pan. They’re all perfectly proportioned and the same size so they cook evenly. Plus, the kids think it is super fun to help out with this. Logan is pretty good, Madeline is still learning. We love this time saving trick!
Recipe pictured: Chocolate Pumpkin Cupcakes with Orange Pumpkin Cream Cheese Frosting
Heather
Sunday 23rd of December 2012
I've seen the scoop idea before, but does it work as well with thinner batters? In the photos your batter seems pretty thick to me, or maybe my cupcake batters are always way too thin??
Tracy
Sunday 30th of January 2011
I use a bowl w/a spout for easy pouring, works great too!
Annie
Tuesday 26th of October 2010
I use my scoop to fill the pans... and to portion frosting! Check it out: http://twitpic.com/2zuiak
Donna
Sunday 24th of October 2010
I'm left-handed too, and bought an expensive scoop with the trigger action, for right handers. the problem for lefties is: when you go to scoop, the metal arm or bail inside the scoop is in the way and you can't easily dig in to what you're scooping. However, next time i'm going to try squeezing the handle to move that bail to the other side while i scoop. It's either that, or give it to one of my right-handed friends.
pat
Sunday 24th of October 2010
Likewise, the small Pampered Chef scoop works wonderfully with the mini cupcake pans...I used to hate cleaning the cupcake pans, but now I always use papers and life is good again...