Make your cupcakes extra taste with a sweet filling using this easy tutorial on How to Fill a Cupcake!
Is there anything better than a fresh baked cupcake? They are easily one of my favorite desserts to make because the flavor combinations are endless and they always look incredibly gorgeous with the pipped icing. While I’m always happy with a plain ol’ vanilla or chocolate the one thing that can take your flavor from basic to gourmet is a good filling.
I used to use a paring knife to cut a dome shape out of each tiny treat which was a fairly basic technique. It doesn’t take too long but I was ending up with uneven sizes. Since I needed at least a tablespoon of filling in each one for consistent flavor I decided to test a couple of other techniques. You’re going to be surprised at the easy way I swear by so why don’t we get started?
Start with your cupcake, filling, and the surprise helper in this adventure… A piping tip. I like to use a fairly large one to get a decent sized hole.
I used an Ateco 825 which has a large base. THAT is what you’re going to want. The bigger the better since that will determine the size of our cupcake center.
Place the back of the tip onto your cupcake and twist it down until you think you are at the middle. Twist back up and you should end up with this…
A hole in your cupcake and the top in your piping tip. Give it a few small taps on the table and the top of your cupcake should fall out. We’ll need that in just a second.
Use a spoon to fill your cupcake with whatever filing you desire. I used strawberry champagne filing for this one.
You can either leave the top off, or place it back on. I’m a fan of the second. It leaves a cleaner finish for adding your frosting.
So now that you’ve seen it from start to finish… What do you think? Not too hard, right? Using this method I can fill 12 cupcakes in about five minutes. It’s so quick, and leaves you with a nice clean looking cake.
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