How do you pour gems and cupcakes?

[Betsy Ross]

Just got a gem pan and could use suggestions on how to get the batter into the pans evenly without too much drip.

[sinkingfeeling]

1. Put batter in a large zip-top freezer bag. Then cut off a bottom corner. Squeeze out

the batter into the center of the pans. Can also use a pastry bag and tip.

[msanthrope]

7. I do that..and I get it from the bowl to the bag by putting the bag in a

large measuring cup (like the pyrex kind with a handle) and folding it over the top. Then I use a spoon to pour in the batter into the open bag.

[Phentex]

2. I just use a bowl with a spout and a spoon to catch the flow...

I pour and then stop the flow with the spoon and move on to the next. I've seen people use a cookie scoop to get an even amount every time but I just pour, let settle and then adjust as needed.

[Denninmi]

3. What's a gem pan?

???

[Betsy Ross]

5. mini-muffins

about 1/3 of a standard muffin.

[Denninmi]

6. Ah, I have those...

... But only knew them as mini-muffin tins.

[grasswire]

4. I just use a deep serving spoon

Dip the spoon in the batter, touch the bottom of the spoon against the rim of the bowl to remove any potential drip. Then just deposit the batter in the indent in your muffin pan. My spoon holds just enough for one indent.