How do you put filling inside a cupcake without cutting it?
Posted: 14 May 2008 08:18 PM   [ Ignore ]
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How do you put filling inside a cupcake without cutting the cake?. I was thinking of injecting it into the side, would this work?. I don’t want to cut the cake as it will have fondant topping and would be too noticeable.

Would my idea work?. Does anyone have another suggestion? :d .

Also what is an easy yummy filling for a vanilla cupcake?.

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Posted: 14 May 2008 08:37 PM   [ Ignore ]   [ # 1 ]
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If the cupcakes are in paper liners, I would use a Bismark tip and pipe the filling into the top.  If the cupcakes are not in a paper liner, use the same tip and pipe filling into the base.

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Posted: 14 May 2008 10:44 PM   [ Ignore ]   [ # 2 ]
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I place a small piece of chocolate into the cupcake batter before baking it. Press it so it goes halfway into the batter. Sometimes I use jam or lemon curd. Place a little batter in the cupcake liner, place the jam or curd in the center, top with more batter and bake. I do this for my kids. Make sure not to add too much filling or it will come out of the batter and it will be messy.

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Posted: 15 May 2008 12:57 AM   [ Ignore ]   [ # 3 ]
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I’ve never tried this, but what if you use a melon baller to scoop out some cake from the top of the cupcake, fill the crater with filling, and then replace the cake cap.

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Posted: 15 May 2008 01:06 AM   [ Ignore ]   [ # 4 ]
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Elizabeth Falkner, San Francisco pastry chef and bakery owner, gives a good description of filling cupcakes with a squirt bottle in her recent book Demolition Desserts. Basically, stick the tip into the top center of completely cooled cupcakes. Control the consistency of the filling with heat (a shallow bowl of warm water sitting by). Pastry bags are another option.

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Posted: 15 May 2008 08:32 AM   [ Ignore ]   [ # 5 ]
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Here is a photo of a bismark tip - it is used with a pastry bag (or you could use a zipper style storage or freezer bag - they are stronger than standard zipper bags).

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Posted: 15 May 2008 12:49 PM   [ Ignore ]   [ # 6 ]
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I have only done this once, it works if you are able to use a high, rounded shape.  I filled the pan pretty full (about 3/4 or even 7/8 full) and made sure the oven was hot, so they ended up with a higher, rounded top.  Then I sliced off the tops right at the edge of the paper liners, scooped out a ball of cake and placed filling in the hole.  I glued the tops back on with bc frosting, then frosted/decorated them.  This allowed me to put a larger amount of filling in them, and it still left the tops looking smooth and unblemished.

An easy filling for vanilla cupcakes?  Light whipped ganache from TCB would be great, or I use strawberry puree (from TCB) firmed with a little gelatin.  Because the cupcake won’t be sliced like a layer cake, it doesn’t matter so much if a little of the puree “bleeds” into the cake.  It gives the flavor of fresh berries and isn’t too sweet.

Julie

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Posted: 16 May 2008 12:53 PM   [ Ignore ]   [ # 7 ]
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the special tip is great, but i have always used a regular round tip pushed in to the center (cuz i’m cheap). just be careful not to overfill.

jen

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Posted: 22 May 2008 06:58 AM   [ Ignore ]   [ # 8 ]
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Thank you ladies, I will be purchasing the Bismark tip shortly!.

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