I have had a lot of people ask me how my cupcakes come out all alike. Simple, portioning.
Scoop, my favorite item from Pampered Chef, Great for Cookies, Cupcakes etc
I utilize ice cream scoops, Scoopers like above to provide even portions in each cupcake, mini cupcake, cookie, that I do. Unfortunately, the above scooper, my favorite one, broke. Pampered Chef sells this one, as well as 2 larger sizes. This one above is great for the mini cupcakes, mini cheesecake, mini cookies. Apparently, I am too rough with my kitchen stuff.
But if you are wondering if these work, yes they do!
If you are interested in a product like this my very good friend Stephani is a representative for Pampered Chef:
I’m going to start doing my recipes a bit differently, making a recipe card of sorts (an image) that you can save to your desktop so that you don’t have to pull this up or save this page or be online for that matter to get this recipe.
I don’t have any fancy software to do this, so paint, the snipping tool, and some fun fonts is what you get.
Here are some photos to the above directions:
Combine dry ingredients: Make a Well as you see above. Grate your lemon with a tool similar to this or use a cheese grater and use the small side.
Combine Wet ingredients and Lemon Rinds, Juices.
Put the wet ingredients in the well of the dry ingredients. Mix until just combined. (DO NOT OVERMIX)
In your prepared muffin tins (that have cupcake liners), Use a ice cream scoop to drop batter. There is enough batter to fill 12 cups.
Bake in the oven for 16 minutes at 375 degrees fahrenheit. Until a toothpick inserted comes out clean.
These are Flippin Fabulous. Nom Nom Nom, really good. Very light and tender, the lemon is not overwhelming. Would be great with tea or coffee.
Go make some now!