Dear Barbara: I love filled cupcakes, like Hostess cupcakes used to be. I have found several recipes for filling, but every time I try, they sort of explode, if you know what I mean. How do you get them filled without having them fall apart? — Kate from Lodi
Dear Kate: I’m smiling because I have had that happen to me many times! I finally realized that I was trying to get too much filling into that little cupcake! I never fill them until the next day. Fresh out of the oven cupcakes want to crumble too easily. The best way I have found is to take a pastry bag with a smooth, round tip (not too big), and make three holes instead of one big hole. I fill from the top because it just seems easier. You have a larger surface and the liner holds the cupcake together. Insert the pastry tip only as deep as the tip is. Squeeze the filling very gently and pull up as you squeeze the pastry bag. As soon as you see the filling, stop! Do this three times across the top of the cupcake. If you get a little too much spilling out over the top, wipe it off. Then you can frost them and it will cover the holes from the pastry tip.
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