Did you ever play dress-up as a kid? Rummaged through your mom’s closet and mixed and matched till you found the perfect combination to admire yourself in? Today, I played dress-up with cupcakes. See, I love cupcakes. Sincerely, ardently and loyally. But I love making them more than I love eating them. It sounds strange but there’s something about the process – picking a complementing base to fluffy frosting and adorning it with sprinkles. It’s the stuff of dreams, people.
I made beautiful cupcakes today but I added another dimension – I filled them! I’ve always seen and admired filled cupcakes because the flavor is heightened, obviously but it also adds an element of surprise. Who doesn’t love a little cupcake theater!
They’re extremely easy to make and I’ve shown you 2 ways of filling them. I’ve read that you can use a small paring knife but that seemed a little unreliable to me. Using a piping tip like this one or this one is easy, effective and constant.
How To Fill Cupcakes Method #1: Using a #12 Wilton Tip
1. Start off with completely cooled cupcakes. Place them on a cookie tray.
2. Place the #12 tip on top of the cupcake, aiming at the center. Then insert it into the cupcake, not too deep though. Twist gently and remove the tip. Use the back of a spoon to remove the cupcake hole and start over for remaining cupcakes. Use this tip when you have to inject more flavor i.e. typically with marshmallow creme, buttercream or whipped cream.
How To Fill Cupcakes Method #2: Using a #230 Wilton Tip
2. Insert tip #230 into the center of the cupcake and give the piping bag a squeeze. Continue to squeeze till you feel resistance or icing squirts out. Use this for when you don’t want to inject too much flavor i.e. typically with jam or fruit preserves because they will over sweeten the cupcake.
Whatever tip you decide, your cupcakes are now ready to be frosted! How easy was that?
P.S – I’ll be posting a recipe that uses this technique very soon! It’s worth the wait!