How Til Fill A Cupcake?? Please Help!!

Baking By culinarykris Updated 23 Aug 2009 , 12:35pm by Misdawn

culinarykris Posted 19 Aug 2009 , 7:35pm
post #1 of 21

I have a recipe for a cupcake filling I want to try. I'm confused however. Do you pipe in the filling AFTER the cupcake bakes?? It is a twinkie filling type of recipe so it OBVIOUSLY can't bake but .. where the heck does the filling go??? Do I use a standard filling tip?? I have a eclaire tip that I've never used?? Any comments?

20 replies
culinarykris Posted 19 Aug 2009 , 7:40pm
post #2 of 21

I have learned of an upside down cone method. Has anyone done this?? is this the most efficient/professional way to fill a cupcake?? Please advise.

MacsMom Posted 20 Aug 2009 , 6:40am
post #3 of 21

I plan to use an apple corer. Take a center plug out of the cupcake, fill, relpace about 1/2" of the plug.

I have my first cupcake order later this month... icon_wink.gif

eatsleepdreamcake Posted 20 Aug 2009 , 6:43am
post #4 of 21

So easy!! Just use your eclair tip, fill the pastry bag with filling, stick the tip right in the middle of the cupcake, squeeze the bag as you pull the tip back out slowly. The hole will be covered by the icing and you're left with a delicious surprise in your cupcake!!

SpringFlour Posted 20 Aug 2009 , 7:21am
post #5 of 21
Quote:
Originally Posted by eatsleepdreamcake

So easy!! Just use your eclair tip, fill the pastry bag with filling, stick the tip right in the middle of the cupcake, squeeze the bag as you pull the tip back out slowly. The hole will be covered by the icing and you're left with a delicious surprise in your cupcake!!




This is the way I like to do it, too. I have used the apple corer method, but in my opinion, it's so much faster and easier to just pipe it in with the eclair tip. You can really use any round tip, though. I used a plain round tip before I got the eclair tip.

MacsMom Posted 20 Aug 2009 , 7:50am
post #6 of 21

I've eaten cupcakes using the tip method (not mine) and, perhaps it ws the baker, but there didn't seem to be much filling inside.

babykonst Posted 20 Aug 2009 , 8:03am
post #7 of 21

ive made some boston cream cupcakes, and i used the tip method, but i didnt used the round tip i used the 1m, it worked like a charm!! and they had lots of filling in them, (when i saw the tops rise, i stopped piping) with no mess!!

culinarykris Posted 20 Aug 2009 , 11:41am
post #8 of 21

thanks so much for the info. Being the nerd that I am, I think of these things as I'm laying in bed at night. LOL. I thought about an apple corer... sounds like I'll try both. I've heard that the eclair tip doesn't leave much filling but i suppose that would depend on the baker. I love this website... as for cupcake orders... I work for a catering company and I'm in charge of all the baked goods. I hesitated to do cupcakes vs. cake but offered them for the first time last week. I have had more requests for those little buggers.... really nice mini treat I think... good luck.

SHarv Posted 20 Aug 2009 , 3:34pm
post #9 of 21

I use Wilton tip 230. It is so easy, you stab the tip in and squeeze on the way as you back out. Yes, you fill it AFTER the cupcakes are baked! Have fun!

Relznik Posted 20 Aug 2009 , 3:44pm
post #10 of 21

[quote="babykonst".... and i used the tip method, but i didnt used the round tip i used the 1m, it worked like a charm!! and they had lots of filling in them, (when i saw the tops rise, i stopped piping) with no mess!![/quote]

That's how I do mine.

Squeeze slowly and you can see the top of the cake start to give, where there's so much filling. That's when to stop squeezing and remove the tip.

Suzanne x

Misdawn Posted 20 Aug 2009 , 3:48pm
post #11 of 21

I saw Bronwyn Webber do this on a Food Network show once. she just stuck the tip in the top of the cupcake like a previous poster suggested. I've always done it that way ever since. However, I have noticed that some filling just don't work as well in cupcakes as they do on a full size cake!

MacsMom Posted 20 Aug 2009 , 3:53pm
post #12 of 21

Okay. That would so much easier! The baker who filled the one I had must not have squeezed enough in. I'm going to try it as a test for myself first.

SHarv Posted 20 Aug 2009 , 4:00pm
post #13 of 21

It is so easy and you can squeeze as much or as little as you want. I squeeze a lot! icon_biggrin.gif

WildSugar Posted 20 Aug 2009 , 4:24pm
post #14 of 21

I'm glad you asked this. I'm making some key lime cupcakes that have a filling in them and i wasn't sure how i was going to do it either! I'm making mini cupcakes though, so i think i'm going to try a normal wilton #4 tip and see how it works.

jammjenks Posted 20 Aug 2009 , 4:34pm
post #15 of 21

I usually use #12. If you'll let them sit for a minute or so, sometimes the filling will ooze out the top just a little. I just wipe with a paper towel or scoop off with a spoon and then frost with a swirl. It may not be necessary, but it makes me feel better. icon_smile.gif

Misdawn Posted 20 Aug 2009 , 4:40pm
post #16 of 21

I use a #12 too.

adree313 Posted 20 Aug 2009 , 6:59pm
post #17 of 21

i was making the mini ice cream cones from the pan that wilton offers and i didn't want to slice the bottom part (the cone) in half (horizontally) to fill it, so i figured i'd just fill it like a cupcake: pipe it in the top with a star tip. well, i don't know if it was because the cake was too dense or what, but when i sliced one of the cakes in half (vertically) i saw that it didn't fill in at all. there were two hair thin vertical lines of rasperberry filling (where i pierced the cake with my tip). it was like the filling couldn't push the cake out of it's way. i'm probably not explaining this coherently at all, but hopefully someone catches my drift! i've never had this issue with regular cupcakes, so it probably was the dense cake. i've decided to go with the apple corer method for this next time.

just some food for thought icon_smile.gif

imamommy1205 Posted 20 Aug 2009 , 7:03pm
post #18 of 21
maryjsgirl Posted 20 Aug 2009 , 9:27pm
post #19 of 21

I also use a tip, but I do three squirts. That way the filling isn't only concentrated in the middle. Most people I know take at least three bites to eat a cupcake. I want filling in all those bites, lol.

I also squeeze until I start seeing the cupcake expand.

mrsmudrash Posted 23 Aug 2009 , 6:50am
post #20 of 21

I've done the upside down cone method which takes a bit more time, but works great!! If you're doing the tip method (where you insert it and squeeze the filling in) do you do that when the cupcake is still warm so the filling moves easier, or do you wait until it's totally cooled???

Misdawn Posted 23 Aug 2009 , 12:35pm
post #21 of 21

I wait till the cupcake is completely cooled.

Quote by @%username% on %date%

%body%