How To Make Cupcakes
without Scales
Photo Tutorial

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Step by Step Photo Instructions
Cupcakes Without Scales

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Essential equipment

Oxo Measuring Cup - 8 Cup Capacity.CLICK HERE FOR MORE DETAILS

Get a measuring cup with "cup" measures. 

Our recipes give you cup proportions otherwise go to the table of conversions for weight and volume.

Cuisinart Chef 6 qt Stainless Steel Saucepot. CLICK HERE FOR MORE DETAILS

Forget mixing bowls! We use roomy saucepots for making cake batter.

OXO Good Grips Wooden Spoon Set of 3. CLICK HERE FOR MORE DETAILS

A sturdy wooden spoon is essential!  Try to get one like a flat spatula.

Grazia Premium Food Grade Silicone Muffin Pan - 12 Cup. CLICK HERE FOR MORE DETAILS

You'll need a 12 cup Silicone Muffin Pan. Don't scrimp - Be sure to pay a little more and get a Premium Food grade silicone product. 

Get Together The Ingredients

Measure butter

Measure the block or stick of butter by cutting it to size. I bought a large 16 ounces block of butter but for this recipe required just 3 ounces.

See how the block's been cut into half - that's 8 ounces, then quarter - that's 4 oz. The knife is now positioned at the 3/4 mark to obtain 3 ounces of butter.

The left over 1 ounce will be used for the frosting as discussed below.

Ingredients for cupcakes in a 6 quart saucepot

Here are the ingredients:

  • The butter has been measured by cutting a portion from the block

  • The sugar and flour have been measured in the measuring cup

  • There's the tub of cream cheese for the frosting. We'll show you below how to measure a small quantity.

Step 1: Make The Cupcakes

Melt the butter and sugar

Melt the butter and sugar in the saucepot.

Important: Remove from the heat as soon as the butter's melted

A thick caramel mixture

Keep stirring even after the heat has been turned off, till it becomes a thick smooth caramel.

Add liquid ingredients

Add in the beaten eggs and milk

Stir it all in to blend

Stir to blend in. See how the mixture becomes lighter and a little runnier

Toss in the flour

Now, toss in the flour. Don't be precious about it.  No, I don't sift as modern packaged flour is fine and not clumpy.

Fold in the flour

Fold in the flour into the mixture. I use the edge of the wooden spoon to combine the flour into the batter.

Batter is ready

The cake batter is ready when there are no longer any clumps. See how the batter is smooth and light.

Spoon the batter into molds

Spoon the batter into cupcake molds. You can see here I've used non-stick silicone molds.

Cupcakes beautifully risen!

Pop them into the preheated oven to bake for the requisite time.

Here they are! Beautifully risen!

When they can be handled, use the back of a blunt knife to run around the edges of the mold to prevent them sticking to the walls.

Don't ice till they're completely cool.

Step 2: How To Make Cupcakes
The Frosting

When you make cupcakes, they're just not "finished" until they're dressed with at least some frosting.

A tub of cream cheese

Here's the tub of cream cheese showing a weight of 250 grams or 8 ounces. The recipe calls for 70 grams or 2 1/2 ounce.

Tub of cream cheese measured into portions

Here is how I measured 70 grams or 2 1/2 ounce of cream cheese. I marked off quarters of the tub - that's about 62.5 gm or 2 oz.

You can see how I cut out 1/4 of the tub -that's 2 oz, then another small chunk (1/4 of the quarter) for the extra required 1/2 ounce.

That's how you can measure without the use of scales. It's quick, accurate and best of all, not fiddly and no extra washing up.

Cut butter into the required portion

Here's the extra one ounce of butter required. I cut this from a 16 oz block by marking 1/2 of the amount as 8 oz, then 1/2 that again as 4 oz, followed by 1/4 of the 4 oz portion is 1 oz.

A clear measuring cup

You must have a clear measuring jug in your kitchen. Be sure it will hold at least 4 cups.

Use this to measure the confectioners / icing sugar

Ingredients for icing or frosting in a sauce pot

Here are all the ingredients in the saucepot. Melt together and keep stirring

The frosting is ready

Keep stirring till there are no lumps and is a thick smooth mixture. Work quickly now as it will harden as it cools.

Drizzle over the cool cupcakes.

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