I make cupcakes but have never filled them as has been mentioned in many threads - do you cut them in half or make a hole in the top and fill them? (am picturing an apple corer being used?)
do you have a pastry bag and tip? if so just stick the tip into the middle of the ccake and slowly squeeze, stop when you see the top puffing up.
A logical answer ... probably why I didnt think of it!!
I use tip #230. Here's a link with a pic. http://www.wilton.com/store/site/product.cfm?id=3E3111C2-475A-BAC0-53E697EA2D3DE483&killnav=1
It's extra long ... great for fillling larger cupcakes.
Thanks Indydebi for the tip link & thanks Sugar wishes for the link to make me feel not so dumb!
Thank you Frankyola - your welcome is much appreciated!
Thanks for the link too