Good Morning! Would like to know your suggestions on methods for inserting filling into cupcakes. I am baking red velvet cupcakes and would like to fill with cheesecake bavarian cream.
Your thoughts and advice are appreciated.
Some people just fill it with a pastry filling tip until it starts to expand, others use an apple corer and take out some of the middle fill then replace the plug.
Sounds good - after they are filled, should they go into the frig?
I have used the cupcake filler tip from Wilton. It is a little easier to use because it is long and skinny. Just insert it into the cupcake and pull out as you squeeze. I think this method produces a slightly smaller amount of filling than using an apple corer, but it's still enough
Yes, i use the piping bag and nozzle method.
Works great - and doesn't take long to do.
Wouldn't mind seeing your CBC recipe - sounds delish
Bluehue - sent it too you enjoy!!
Thanks to all of you for your suggestions - cant wait to do them now.
I don't have a special filling tip... I just push my Wilton 1M nozzle into the cupcake and slowly squeeze... you can just tell when there's enough. The cake starts to expand a little. As soon as you see that happening, stop squeezing and pull the nozzle out!!
Thanks to all of you!
The tip made for it is a Bismarck pastry tip. Long and skinny.