mjsirhunter Posted 19 Jan 2012 , 8:21pm
post #1 of

Hi, I have seen how you can cut out a piece of the cupcake put your filling in and then replace part of the piece you cut out as a "cap" then frost as normal. I have also seen where you can simply stick the icing tip in the cupcake and fill that way. Im wondering is there really a better than the other way? What do you do?

3 replies
Crazyforcupcakes Posted 19 Jan 2012 , 10:25pm
post #2 of

I've tried both ways, but I prefer my cupcake corer that I got at Williams-Sonoma, ($5) but I've also seen it in other stores. There is also one at Bed, Bath and Beyond, but it is huge, and makes too large a hole, in my opinion. The Williams-Sonoma one is perfect, and it has a plunger that helps you remove the cake piece more easily. Here it is:

http://www.williams-sonoma.com/products/cuisipro-cupcake-corer/?pkey=e%7Ccucpake%2Bcorer%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

idreamincupcakes Posted 19 Jan 2012 , 10:47pm
post #3 of

I use my apple corer, I have recently tried the bag and tip method, and there was never enough filling.

mjsirhunter Posted 20 Jan 2012 , 1:15am
post #4 of

Thanks for the link, I ended up doing the tip method and it worked perfect for what I was doing. Red Velvet cupcakes filled and frosted with cream cheese filling. I have the pampered chef easy accent decorator and I used the tip that came with it. The cupcakes where filled perfect. I still want to try the other method but Im happy this one worked out well. I added a pic to my profile it...it wouldnt let me post it in this thread for some reason.

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