How to Fill Chiffon Cupcakes

Chiffon takes the best of both cake worlds by combining the lightness of angel food with egg whites with the richness of traditional cakes that use oil. While a traditional cake dries out more quickly, a chiffon tends to last longer because of its airiness and lack of butterfat. Filling chiffon cupcakes with a pudding or custard adds even more richness to the confection, giving those who enjoy the treat a small inside surprise. Add this to my Recipe Box.

Method One

Cuff the top half of a disposable pastry bag. Slide a plastic coupler base into the tip of the bag. Fit a filling piping tip over the bag and base, securing it with a plastic coupler ring.

Scoop 1/2 cup of filling into the folded bag. Jams, custard, pudding, icing and meringue make delicious fillings for chiffon cupcakes.

Uncuff the bag and twist the top to secure. Place the chiffon cupcake on a flat surface.

Poke the center of the cupcake with the filling tip. Insert the tip 2/3 of the way into the center of the cupcake. Squeeze the bag to start the flow of the filling. As the filling builds up inside of the cupcake, pull the tip out towards the surface of the cake.

Stop the pressure and pull the tip completely out when the filling begins to exude from the top. Repeat with remaining cupcakes.

Method Two

Place the cupcake on a flat surface.

Using a small paring knife, cut a small cone in the center of the cupcake. Use short saw-like motions to cut out the cone.

Cut the tip of the cone off with a knife. Set the cone aside.

Cuff a disposable icing bag in half, slide a plastic coupler base inside the bag and fit a medium-round icing tip over the base and bag. Screw a plastic coupler ring over the top of the tip to secure it in place.

Fill the icing bag with 1/2 cup of filling. Uncuff the bag and twist the top part of the bag to keep the filling in place.

Squeeze the filling into the cavity of the cupcake. Place the trimmed top of the cupcake on top of the filling to use as a lid. Decorate the remaining cupcakes.

Tips

- Keep cupcakes in an airtight container when not in use.

Warning

- If using a meringue-based filling, be sure not to squeeze the bag too tightly as this can deflate the egg whites.