Admit it, you love a filled cupcake like you love a jelly of creme filled donut. It’s the kind of thing that begs and pleads you to take a bigger bite towards the center for the mother load.
Stuff, fill or inject – there are a variety of ways to creating a well for making a filled cupcake.
Yes, there is such thing as a cupcake corer, and even though, I’m an obsessive kitchen gadget collector, I don’t really see the sense in buying one. I already have an apple corer that I crossover from fruit to cupcake.
Here’s the simple technique. Hold the corer 90 degrees above the intended object, in this case, the cupcake – push down, turn and pull up. Voila! Done. Your cupcake is now cored and ready to be filled.
Stay tuned as I work my way through some more tips and tricks to successful cupcake making.
And yes, a filled cupcake recipe is coming in a day or two. But I’m still trying to get that rose cupcake tutorial video up first-not as easy as I thought. Or maybe it is, but I’m a perfectionist. In any case both will posted soon.