How to Fill Cupcakes (Video)
Rating
0 out of 5 stars
(0)
Ingredients
- A paring knife
- A small spoon, such as a teaspoon
- A piping bag (reusable or disposable) fitted with a large round tip, like Wilton 12 (optional)
- Cupcakes & filling
How would you rate this recipe?
Preparation
Step 1
With the paring knife, cut a hole in the cupcake, about an inch deep. The piece you remove will be roughly cone-shaped. Set it aside.
Step 2
Use a teaspoon to scoop some of your filling, and fill the cupcake with however much fits in there without overflowing (it’s usually between 1–2 teaspoons’ worth). If your filling is smooth, like a buttercream frosting, you can pipe it rather than use a spoon.
Step 3
Pick up the cone-shaped piece of cupcake you removed, and tear or slice off the pointed tip. You can discard this bit, but consider these pieces as bakers’ bonus bites.
Step 4
Place the round piece back on top of the filled cupcake. Don’t worry about how it looks on top, because you’ll cover the top with frosting.
Step 5
Save recipe for the next time?
Chef's notes
For thick fillings like raspberry cake filling, chocolate ganache, or pastry cream, use method #1.
For thin fillings like smooth jam or lemon curd, use method #2.
Adding a filling is a fantastic way to add a little something special to your next batch of cupcakes.
