Best Way To Put Filling Inside Cupcakes?
Decorating By mrskennyprice Updated 23 Oct 2006 , 3:24pm by MillyCakes
I like to use cupcakes for my tastings because I can customize them for each tasting, but I've not been very successful in finding a way to put the filling inside - so far I've just used a #5 tip to 'pipe' the filling inside, but I don't think it works very well. Would a pastry filling tip work better? Do I need to remove some of the cupcake inside before adding the filling? Any ideas or suggestions? TIA!
I use a "corer" to put my filling in. I think it was designed for columns, but it works great for taking out the middle. I take the cored piece, trim the top and put back on. Its white, plastic, has a serrated edge and a plunger in the middle. I paid $1.99 at the cake store for it. It works really well.
I just use a #12 tip to do it. You just have to be careful how much you pipe in so that it does not start to come out of the cupcake. I don't remove any of the cupcake to do it. I use the #5 tip with the mini cupcakes when I fill them. The main reason to remove extra would be to add more of the filling without compromising the integrity of the cupcake...
Some cake stores sell a "bismark tip" like what bakeries use to fill a jelly donut. (Not sure what the tip number is...) Anyhow, it's long & skinny and great to use for filling a cupcake. Use a fairly soft filling in your pastry bag, poke into the top of the cupcake and squeeze. You'll quickly learn how much is too much (it will split your cupcake!) but overall, it's the best way I've found. And the the hole is easily covered with a swirl of icing on top!
I fill cupcakes all the time! I have two methods - depending on the filling.
1. I use and apple corer and replace the top.
2. I use a bismark ( I think that is what they are called) pastry tip. You can inset it in the top and fill. Just be careful not to explode the cupcake. It takes practice!
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