Wasc Cupcakes?

Baking By TyeRiley Updated 12 Jul 2008 , 2:16pm by TyeRiley

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TyeRiley Posted 12 Jul 2008 , 6:05am
post #1 of 3

I want to make the WASC but I want it to be cupcakes.
Has anyone done this? I can't find it in the search.
How long would I cook them?
I would also like to fill them with raspberry filling.
How would I fill them? I thought about cutting off the top of the cupcake and spreading the filling and replacing the top then since the WASC is so dense. Is that ok or is that a bad idea. I'm new to all this. This is for my sons birthday this weekend. Thanks.

2 replies
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redpanda Posted 12 Jul 2008 , 8:56am
post #2 of 3

I've used WASC for cupcakes several times--yummy! I don't know exactly how long I baked them for, but my general rule for cupcakes is to bake at 325 and start checking after about 18 minutes.

When I fill the WASC cupcakes (including once using raspberry all-fruit spread), I simply stir the filling to break up lumps, spoon it into an icing bag with a fairly large open-star tip, and then shove the tip into the top of the cupcake, a little off-center. Squeeze the bag gently, holding the cupcake from underneath. You'll feel the cupcake start to expand a little, which means to stop squeezing. Then, poke into the top again, across from the first hole (i.e., if the first hole was about 1/3" from the center toward 12 on a clock, the second would be about 1/3" from the center toward 6 on a clock, make sense?).

Usually, I check the first cupcake to see if the filling amount is good--quality control and all that. Different fillings seem to need a different amount of pressure/squeeze time.


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TyeRiley Posted 12 Jul 2008 , 2:16pm
post #3 of 3

Thankyou!! That is exactly what I needed to know. I really appreciate your reply. Thanks again.

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