Filling Cupcakes W/o A Bismark Tip

Baking By just_for_fun Updated 22 Aug 2008 , 12:39am by jibbies

just_for_fun Posted 21 Aug 2008 , 11:44pm
post #1 of 7

I am not home, so I don't have all my equipment. How can I fill cupcakes if I don't have my bismark tip, or an apple corer?? icon_smile.gif

6 replies
JoAnnB Posted 21 Aug 2008 , 11:52pm
post #2 of 7

I just use the longest star tip I have and just stuff it into the cupcake.

It works for me.

sweetcravings Posted 21 Aug 2008 , 11:57pm
post #3 of 7

I use a larger size round tip. Just push it in and fill, slwly pulling back as you fill it. Be careful not to overfill or it will crack the top of your cupcake.

Lenette Posted 22 Aug 2008 , 12:05am
post #4 of 7

I always use a open star or round tip. just stick it in and squeeze until the cupcake expands just a bit. Not too much though, you don't want it to explode!

HTH! icon_smile.gif

thedessertdiva Posted 22 Aug 2008 , 12:20am
post #5 of 7

I use a small paring knife if I cant find the corer. Just cut an inch diameter at an angle and you'll get the cone effect that pops out, fill then top off with the cone o' cake. Works like a charm!!

pamama Posted 22 Aug 2008 , 12:32am
post #6 of 7

I use the smaller end of a melon baller.

jibbies Posted 22 Aug 2008 , 12:39am
post #7 of 7

I came back and checked this thread because I couldn't figure out what the OP needed and apple corer for. Now I know, I've always just stuck in a #10 round tip and filled until it felt right.


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