Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda Oakleaf Cakes in Winthrop, Massachusetts, where we do cupcakes, custom cakes, wedding cakes, birthday cakes, anything you can think of, we can make it into a cake. Today I will be talking to you about baking cupcakes. So when baking, you want to have a good knowledge of all your tools. So if you want to measure ingredients by weight, use this scale. This is a digital scale. Before you add ingredients, you want to zero out the weight of the bowl or tared, that way you just start at zero and then you just count the weight of the ingredients. If you are measuring by volume, you can use one of two things. If you have a liquid ingredient, you want to use a liquid measuring cup. If you are using a dry ingredient, then you want to use measuring cups. They come in one cup, half cup, three quarters, all the way to a fourth of a cup. Anything less than that, you can use teaspoons and tablespoons. Once you get everything measured, you might need to sift or mix up dry ingredients. The sifter works best if you are doing big amounts. You just put the dry ingredients in and sift it through. THat gets rid of any big clumps in your mixture and really incorporates everything really well. Otherwise if you are doing a small batch, a whisker's just fine. You can even whisk eggs together to really break them up before you mix them. Once your batter is mixed then you have a cupcake tin. We use an aluminum cupcake tin, they conduct heat most evenly. I give them a light spray of baking spray before before I start, that way if any batter gets on the pan or bakes over the muffin top, then it won't stick, you can just clean it right up. To fill the cupcakes, I like to use an ice cream scoop. We like to use a two-ounce scoop to fill each cupcake evenly. If you don't have an ice cream scoop, you can just use a fourth-of-a-cup measurer, it's the same amount of batter. Those are the tools you need to make cupcakes.