I'm fairly new to baking and cake decorating. My questions involve filling cupcake and storage. What suggestions are there for filling cupcakes? I have a recipe for the cake and filling but wonder the best way to get the filling in the baked cupcake. One suggestion I had was to use an apple corer.
Also, how do I store cupcake? Do I need to bake them the same day and I'm going to serve them? How do I store them with filling in them? Room temperature? Fridge? Thanks for your help! This is an amazing website!
It depends on your recipe. I always bake on the day of delivery... or actually about six hours before so that the flavors can meld. I make fillings and frosting ahead of time, about a day ahead. I cool, the cupcakes, fill them, and put them in the box. I frost them in the box.
For fillings, I do what looks and works the best. A Bismark tip, bigger tip, corer, cut out a cone... just depends on a look I want. Last night I was reading one of my cookbooks, and the author used the end of a wooden spoon to make the hole. The cone that you replace is really pretty, but more time consuming.
For storage, use "the weakest link" idea. Whatever part of the cupcake is the most perishable, store for that component. Example... whipped cream icing... refrigerate. If you do refrigerate, bring to room temperature before serving.
I will make my cupcakes quite a bit in advance. I had to make about 400 the other day so I just made them and froze them. When it comes time to fill, pull them out, let thaw a little, fill refreeze until ready to frost. The whole process can be done in advance then just decorate/garnish at the end. For filling I take a large open star tip, push straight down then twist at the bottom and pull out. Seems to make the perfect hole for filling for me. Everyone has to find what works best for them though. Good luck!