I'm making cupcakes for my friend's birthday tomorrow and need some advice about how high to fill cupcake tins. I want there to be some volume so that it's not skimpy, but not too much so that it overflows.
I need to frost them and make them look pretty.
I've never gotten the ratio right. Is it two tablespoons worth of batter?
Babette is right, about two thirds. The surest way to do it is to look at how many cupcakes the recipe makes (usually 12), and then do your best to fill them evenly, taking batter out of too-full cups to put into the near empty ones. Or if you're really a perfectionist, figure out how much the batter weighs (you can do this easily if you leave your mixing bowl on the scale), then divide by the yield and portion out each cupcake to that weight.