luvlaugh Posted 17 Mar 2012 , 9:18pm

Hello, I have a question. When piping filling into a cupcake how much pressure do I put on the piping bag when squeezing? I never seem to get enough filling in the cupcakes. I'm afraid I'm going to put too much filling in them. Thanks for reading.

12 replies
leah_s Posted 17 Mar 2012 , 9:52pm

There's no answer to this. You'll need to sacrifice a few to get the feel of it. If you're not putting enough in, then obviously squeeze more. But really, shoot some filling in a few and then open them up.

loml001 Posted 17 Mar 2012 , 9:55pm

When I've done them, I insert the tip (usually a medium round tip or a bismark tip) until it's about 2/3 into the cupcake and then squeeze the pastry bag until I see the top of the cupcake start to "heave" - but stop before the top breaks. It's much easier if your filling is closer to room temperature - especially ganache which gets quite hard if refrigerated. The other option is to cut out a small cone from the top of the cupcake fill the cupcake, and then cut a small piece of the removed cupcake cone to replace as a "plug". Either way, your frosting is going to cover the top so even if you leave it "unplugged" you should be okay.

sillywabbitz Posted 18 Mar 2012 , 1:52am

I know lots of people think its just another wasted cake tool but I love the Cupcake genius pan which bakes the cupcakes with the cavity already there. I did a write up o. It here.

http://www.keeponcaking.com/2010/10/cupcake-genius-pan-is-genius/

I love this approach becausse I can drop in candies, nuts etc as well as soft fillings.

luvlaugh Posted 18 Mar 2012 , 4:44pm

Thank you all so much for your replies. This helps a lot.

KoryAK Posted 18 Mar 2012 , 9:14pm

I fill mine like Leah said, but then keep squeezing a dollop outside of the filling hole (top middle). Then cover this with frosting and there will be plenty of "filling" to cupcake.

Apti Posted 18 Mar 2012 , 9:24pm

Hobby baker here. I tried an experiment putting sleeve filling in the batter before baking. It didn't turn out out half bad! Sure was a time-saver. Here's the thread with pictures:

http://www.wilton.com/forums/messageview.cfm?catid=8&;threadid=149639

CupcakeCoutureByAshley Posted 19 Mar 2012 , 8:45am

Hi there everyone icon_smile.gif

I have a question with baking filled cupcakes - I attempted chocolate cupcakes with cream cheese filling by adding a spoonful of cream cheese filling between two layers of batter. The filling seems to get absorbed by the cake when baking and you can't tell that there are layers!

The first attempt I tried this, I just layered the filling on top of a bottom layer of chocolate cake batter and they turned out nicely. Should I not be adding a layer of chocolate cake batter on top of the filling to stop it from disappearing?

My cream cheese frosting consists of cream cheese, an egg, castor sugar and pure icing sugar. It is quite thick and I leave it in the fridge to firm up a little bit extra before placing the filling in the cupcakes prior to baking.

Help!

FullHouse Posted 19 Mar 2012 , 12:44pm

To fill, put the bismark tip in a little more than 2/3 of the way, then wiggle around the bottom end of the tip inside the cupcake to create more of a cavern. Then squeeze the filling until you can feel a bit of pressure from the cupcake expanding, at that point, just slowly raise the tip up and out, continuing with decreased pressure. After you do it a few times this way, you will get used to how much you need and be able to line the cupcakes up in the box and just fill quickly.

jeniferlussi15 Posted 20 Mar 2012 , 9:00am

i can suggest you how much pressure to apply but the only thing you need practice. try some more time after that you will be perfect on that

CaseyCuisine Posted 28 Mar 2013 , 6:20pm

what is sleeve filling?

CaseyCuisine Posted 28 Mar 2013 , 6:21pm

to Apti:  what is sleeve filling?

doitallmom Posted 1 Apr 2013 , 12:31am

Nice pointers CC'ers!!! Tha is for sharing. 

Quote by @%username% on %date%

%body%