There is a science* to baking. Cupcakes, cookies, pastries, pies etc - they are all made up of ingredients that react with one another to create delicious and edible keepsakes. It is important then to accurately measure each ingredient. When using measuring cups and spoons for dry ingredients, it is best to use the 'spoon-and-fill' method:
1. Stir around the ingredient in its canister to aerate**
2. Spoon in the ingredient, scoop by scoop into a measuring cup/spoon
3. Level off with the back of a knife
To ensure an accurate measurement everytime, regardless of aeration of the ingredient - a kitchen scale can be used. They say that as little as one ounce per cup of flour can make a huge difference. Precision therefore is key to successful baking.
*the goal is to balance acids and bases
**white sugar doesn't need to be aerated
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