The simplest way to fill a cupcake with frosting is to slice it in half, plunk the filling inside and put the top back on. It as if the cupcake is a small layer cake. Although this method is functional, your cupcake will not retain its classic form. You can also jab the cupcake with a frosting-filled pastry bag fitted with a plastic tip. Because little space exists inside the cupcake, this method allows for only a small amount of filling. If you cut the cupcake in a specific way, you can fill it with a substantial amount of frosting without ruining its shape. Add this to my Recipe Box.
Insert a paring knife into the top of a cupcake at a 45-degree angle. Aim for a point between the edge of the cupcake and its center.
Push the knife about an inch deep into the cupcake.
Cut a circular cone out of the top of the cupcake.
Remove the cone and slice off the point, but keep the circular base of the cone. This is your plug once you have finished filling the cupcake.
Spoon the frosting into a plastic bag. Cut off a corner of the bag to form a spout. Because you are not decorating the cupcake with fine lines, a plastic bag will suffice.
Squeeze the bag into the hole to fill the cupcake with frosting. When you are done, plug the cupcake with the circular base made from the cone.
Frost the top of the cupcake.
Tips
- Make sure the cupcakes are cooled before filling them.
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