Friday, 14 September 2012

How To Fill Cupcakes

Filled cupcakes are, in my humble opinion, the best thing ever. The. Best. Just a little bit of cake to snuggle the creamy goodness all without having to lift a fork. Fantastic, right?

Here's the method I use to create filled cupcakes that look amazing when cut or bitten into, without the sides of your little cake bursting or having a "bubble" top. 

Step 1: Using a paring knife, cut a circle about 1/4" from the edge of the cupcake. Do not go all the way down to the bottom of the cake. Pull out the circle and a little flat-bottom cone will come out.

Step 2: Slice off the bottom of the "iceburg". Keep the top. Discard the bottom or use for cake balls.

Step 3: This is worth considering a step. Line up your tops with your cupcakes so you know where they are going later! Don't just throw them in a pile or your cupcakes won't have that finished look!

Step 4: Fill your cups 3/4 full with the filling of your choice. Here, I've used Strawberry Italian Meringue Buttercream with chunks of strawberries.

Step 5: Put the tops on. If you lined them up, the cuts will match exactly.

Step 6: Decorate as usual.

Step 7: Surprise! Enjoy.

What's your favourite filling for cupcakes?

Are there any other cake mysteries you'd like solved? Let me know and I'll put up a tutorial!

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