How Do You Fill A Cupcake?

Baking By cbearsmom_07 Updated 18 Oct 2009 , 2:05am by SucreSucre

cbearsmom_07 Posted 16 Oct 2009 , 8:06pm
post #1 of 9

I've never tried to fill a cupcake but I want to do some for Halloween. Can someone please tell me how this is done? Do you insert the filling from the top of the cupcake or from the bottom? Is there any particular filling that works the best? Does the sleeve fillings do good?

Thank you!

8 replies
cabecakes Posted 16 Oct 2009 , 8:13pm
post #2 of 9

Here is what I do and I am by no means an expert. I take a cake decorating bag and put the No. 199 tip on it. I think it's called the bismark tip (Not sure though). I insert the tip into the top of the cupcake and squeeze the filling gently into the cupcake just until the top of the cupcake starts to swell. Rempve tip from cupcake and let it sit a few minutes. Some of the filling will probably squeeze back up out of the hole. Take a butter knife or something and remove the excess from the top of the cupcake. Apply frosting as usual. Just be sure to refrigerate any cupcakes with perishable fillings HTH.

franskitchen1 Posted 16 Oct 2009 , 8:22pm
post #3 of 9

I AGREE WITH CABECAKES THE ONLY OTHER THING I DO IS I MAKE A SMALL PORT HOLE FIRST THEN USE TIP 199. i DONT USUALLY REMOVE EXCESSS,i JUST COVER WITH FROSTING USING A BIG STAR TIP.

cagirlygirl Posted 16 Oct 2009 , 9:22pm
post #4 of 9

Yep. It's called a bismark tip. I do the same thing, stick the tip in and fill until the cupcake swells a bit. It takes some practice to get just the right amount, but you should get the hang of it after a few. I found an awesome hostess-cupcake style filling recipe here a while back, but haven't been able to find it again since the recipe format changed. icon_sad.gif If I can dig it up, I'll post the link. It was amazing. HTH!

EDITED TO ADD: Found it! Here it is: http://cakecentral.com/recipes/2311/cupcake-filling

keeshonjohnson Posted 16 Oct 2009 , 9:50pm
post #5 of 9

Another way is to use an apple coring tool. I use the round cylinder to cut a core out of the cupcake (not all the way to the bottom though). I then use the other end to "stamp" down the floor of the cupcake. Fill a piping bag with filling and squirt it in the hole, and then put the little piece back in. Ice as usual.
I use lots of different things for fillings, flavored puddings are nice and Dream Whip works really well, can be flavored and is nice and stable at room temp for a few hours.

cbearsmom_07 Posted 17 Oct 2009 , 12:24am
post #6 of 9

Thank you all very much! I'm going to try doing some of these tomorrow. I appreciate your help!

laurs_1981 Posted 17 Oct 2009 , 1:27am
post #7 of 9

i've done this!!....actually i've done this a couple of times...what i found worked best for me was a decorating bottle...one with a long nose.....i had a hard time using a tip because i wanted LOTS of filling and i needed something sturdier...personal taste i guess....but i filled the bottle, and stuck it down through the top, i started squeezing and slowly lifted the nozzle out as i squeezed...it's also a good job to have someone help you with...cause it's hard to screw up and you can move on to the next task!!!...the b/f always gets that job when he's around....i have some pictures of what they looked like w/ before i topped them....they look like chocolate chips! http://www.cakecentral.com/cake-photo_1488667.html

sugarspice Posted 18 Oct 2009 , 1:46am
post #8 of 9

I think the apple corer idea is just brilliant!! You know exactly how much filling you are getting-instead of guessing & blowing the sides out! (not that I have ever done that!)

SucreSucre Posted 18 Oct 2009 , 2:05am
post #9 of 9

I use a bismark tip also, but I put mine back into the muffin pan before I fill them. It keeps the filling from blowing out the cupcake, and I can squeeze a little more filling inside. HTH also.

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