What tip do I use? Do I did out any of the cake first? How much goes in? Will it work if I use a strawberry filling instead of BC frosting?? Thanks sooo much!

I just did this for the first time this weekend, I just used one of my star tips shoved it in the top and squeezed! I could see the cupcake rising so I stopped so it didn't explode. Take a shot at one and you'll see what I mean!

To fill cupcakes you will want tip 230. It's a long tip with a good size hole that is cut at an angle.But really I don't see why you couldn't use any tip, maybe tip 12. What I do is I insert it into the bottom (or top really does not matter) and wiggle it just a bit and start filling. You will be able to feel the cupcake expand in your hands and I keep going careful not to split the cake until it begins to back up out the hole I have insterted the tip in. Again you will be able to feel it expand but do this slowly so you don't end up with a blow out on the sides.
HTH

I've used lots of fillings, just mind what needs to be refridgerated. I use tip 32 with a disposable decorating bag, and fill in 2 or 3 places per cupcake. You can tell when to stop because the cupcake gets puffy. If you put in too much it will split...

Hi Amie! I just made white cupcakes with fresh strawberries and used an idea I remember seeing on a show on Food Network. I baked the cupcakes like normal, then when they cooled I took a small round cookie cutter (about 1.5" in diameter) and cut a small circle chunk from the top. I dug out a little bit of the cake beneath with a tiny spoon I have and then put the strawberries in that hole. I think it helped to have the strawberries cut up small. Then I put the little cake plug back in that I cut out. It sticks up a little bit but then when you decorate the top of the cupcake it gets hidden beneath the frosting. It worked fabulously and the cupcakes tasted great, very moist and a fun surprise. Hope this helps!