What tip do you use to fill your cupcakes? I have been using #230, but I'm just not that impressed with it anymore. If my filling is too thick, it's next to impossible to fill. And usually even when it's thin enough, I still only get a small amount in the cupcake. I have started making three holes, but was wondering if people used other tips.

I do know about the apple corer trick, and haven't tried it yet.

This past weekend was my son's birthday, and my buttercream I was using for filling was WAY too thick. (It was also 11 at night when I was trying to finish these up for the next day). I got frustrated with #230, and tried using one of the normal circle tips. It worked pretty well actually. I want to say it was either #8 or #10. Whichever one is longer.

So just wondering if you use a different tip other than #230 to fill your cupcakes.

Your tip is too long for your icing. I only use the bismarck tip when I fill a Wonderpan cake - like a Barbie cake.

I don't make cuppies often, but I normally use a 20 open star tip for regular sized ones, and the 32 for jumbos.

Theresa

Thank you Theresa.

I use a round #12 for cupcakes (regular size) and finds it works well.