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Solo Raspberry Filling Question

post #1 of 9
Thread Starter 

I want make raspberry filled cupcakes with the Solo brand filling.  I know that I can cut a cone out, fill and then cover them.  I need to make a lot and I would rather not do all of that extra work.  I was planning on piping batter into the liners, then some filling, then the rest of the batter.  My question is whether or not the filling would cause any problems, or  if the cupcakes would turn out weird.  I have read  a little about fillings that cause too much steam and thus a problem with the cake. Does anyone have experience with this?  I greatly appreciate your advice.

 

Thanks!:)

Jen

post #2 of 9

I don't think that baking the filling in the cupcake will work at all.

 

Bake the cupcakes as usual.  Fill a piping bag, fitted with a bismark tip or round tip, with the filling.  If using a finer round tip, pipe in 2 or 3 squirts of filling.  If using a larger round tip, pipe in one squirt.  Hold the cupcake so that you can feel the bottom of the paper--that will help you keep from inserting the tip too far.  Gently pull back on the tip as you fill--this spreads the filling from top to bottom.

post #3 of 9
Thread Starter 

Thanks!  I do have one of those tips.  I was worried about over filling and having them split open.  Yikes.  

post #4 of 9

I have recently started "glazing" instead of filling cupcakes- Just warm up the filling, spread on with a brush, let sit a few minutes to cool and the frost. I started doing this when I had a weekend with 200 cupcakes to do and my customers loved them. They said that the filling didn't get covered up by the taste of the cake- they took a bite and the contrast of the buttercream and the glaze was amazing.

Now, most of my customers ask for them this way.

post #5 of 9
Quote:
Originally Posted by jenapan View Post
 

 I was planning on piping batter into the liners, then some filling, then the rest of the batter.  My question is whether or not the filling would cause any problems, or  if the cupcakes would turn out weird.  I have read  a little about fillings that cause too much steam and thus a problem with the cake. Does anyone have experience with this?  I greatly appreciate your advice.

 

Thanks!:)

Jen

Yes, you can do that!

 

I've never used the Solo brand so it's possible that it could act differently than other preserves. It shouldn't because I think it is designed to bake with.

 

What you do is fill your cupcake batter to the regular height or a hair less, than pipe in a squirt of your preserves into the center and bake as is. Putting batter on top of the preserves is an extra step you don't need to do.

 

There might be some cake batters that this doesn't work well in....for example a really thin batter. But it works with all standard cake mixes.

post #6 of 9
I pipe some on top of the cupcake batter, and it bakes up around it. If you put batter on top or pipe it into the center, it sinks too much during baking.
Plank.
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Plank.
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post #7 of 9
Thread Starter 

Thanks everyone!  I tried piping the filling into the center and then baking on one cupcake as a test run.  And yes, it did seem to sink too much.  I will try "marbling".  I appreciate all of your help!

Jen

post #8 of 9
Thread Starter 

I did what you suggested, and it worked out perfectly!  Thank you!

post #9 of 9
That's great to hear.
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