2cakes Posted 14 Apr 2005 , 5:26pm
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Hi Everyone! Does any one know how to fill cupcakes? I have a pantry filling applicator I got for Christmas and have not used it yet and I have made many cupcakes without any filling, just frosting on top. Also, if any one has a good recipe for the filling, and flavoring to mix into the batter or frosting for the cupcakes. Thank you very much. Have a nice one. icon_smile.gif

12 replies
thecakemaker Posted 14 Apr 2005 , 5:31pm
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Find a post here from cali4dawn and click on her www. She has a tutorial on this along with a few other very nice tutorials!

Debbie

GHOST_USER_NAME Posted 14 Apr 2005 , 5:50pm
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When you pull up my site, go to page 2 for the cupcake tutorials.

We all add so many things to out batter for added flavor. I like to use flavored coffee creamers instead of water. Someone recently posted about using chai (spiced tea). The possibilities are absolutely endless.

I have the Twinkie Filling recipe. Kids and Adults love it as a filling.

Twinkie Filling

2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.

2cakes Posted 15 Apr 2005 , 12:49am
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Hi cali4dawn and thecakemaker! Thank you both for the information and also, cali4dawn for allowing me to view the tutuioral. You both have a nice day. icon_smile.gif

pastrypuffgirl Posted 15 Apr 2005 , 1:59am
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If you are going to take the cupcakes out of the paper holders than you can just use a regular tip and stick it in the bottom of the cupcake and squeeze some filling in there. Or you can slice the cupcake in half, then take out a little of the cake from the center, fill it and stick the cupcake back together (no one will be able to tell lol) icon_wink.gif

GHOST_USER_NAME Posted 15 Apr 2005 , 2:11am
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That sounds time consuming- but it would work!

m0use Posted 15 Apr 2005 , 12:53pm
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Woudn't it work just to squeeze the filling into the cupcake from the top with a long small opening round tip?
That way you wouldn't have to remove any liners, and you woudn't have to layer the batter before baking, and you would end up covering the hole anyways with icing.
I know they make a tip specifically for filling pastries- it's called a Bismark tube- see pic below.
LL

GHOST_USER_NAME Posted 15 Apr 2005 , 3:51pm
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Mouse, those are the directions I gave her to begin with- that's in my tutorial.

m0use Posted 15 Apr 2005 , 3:55pm
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Sorry, I am work, and can't access your site from here, so I did not know they were in there.

GHOST_USER_NAME Posted 15 Apr 2005 , 3:59pm

No- I wasn't correcting you. Re-reading I'm sure it looks that way to you... I was just pointing it out so it will help others, if possible.

m0use Posted 15 Apr 2005 , 4:22pm

OK, cool icon_cool.gif

Godiva Posted 17 Apr 2005 , 12:54pm

Lovely...I'll try both.. I'm trying to sell someone on a cupcake wedding idea for their wedding reception..They are not going to do the traditional wedding cake think...just an extensive dessert table that wont' even be in the main room. I think this would be perfect for what they're looking for..

Even better if they can be filled too! How much filling though can we actually stuff in? To you move the tip inside once you've inserted it to create a larger pocket?

GHOST_USER_NAME Posted 17 Apr 2005 , 2:25pm

If you read my instructions all of this is explained

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