Filling Cupcakes..bismark Tip Or Apple Corer Method?
Baking By menina Updated 21 Jul 2008 , 10:13pm by coffeecake
I am making cupcakes and want to fill them. I have seen both the bismark tip method and using an apple corer to take out a plug of cake. I am just wondering which way is best.
Thanks! Whitney
I fill cuppies all the time, and I use neither.
I just use the 10 or 12 and squirt filling in at a slight angle, until the top lifts slightly.
I fill cuppies all the time, and I use neither.
I just use the 10 or 12 and squirt filling in at a slight angle, until the top lifts slightly.
I do the same.
I use a bismarck, but I reckon a regular round tip would work just fine.
This method seems much easier to me.
I use an apple corer, as sometimes I put chunks of fruit in...but if just filling with creme or something, i just use my 10 tip.
I do the tip 12 method too. I just filled my baby shower cupcakes with chocolate ganache and it works like a charm every time. Good thing too since I could never find the bismark tip by itself. It's only in a kit (that I don't need!)
I have used the bismark before and it worked well. Does anyone have problems with the filling leaking out of the bag during the filling of the cupcakes? I use a regular pastry bag and a tip and the filling always leaks out, maybe it is too runny? Any other thoughts?
I have used the bismark before and it worked well. Does anyone have problems with the filling leaking out of the bag during the filling of the cupcakes? I use a regular pastry bag and a tip and the filling always leaks out, maybe it is too runny? Any other thoughts?
Leaks around the tip? around the coupler? out of the top of the bag?
It leaks out of the tip. I like to put pudding as filling, so when I load up the bag it starts dripping out of the tip. I think it's just to runny.
Maybe next time I make cupcakes I'll try the corer method. It sound less messier for me.
thanks god for this thread... heheh i am making my first cupcakes this week for my nephews 5th bday and was wanting to put in filling and wasnt 100% sure how to so now i do thanks everyone...
I love love love the apple corer method. It makes the hole just big enough to fill the cupcake nicely without it losing any stability, and the little cores of cake make great one bite cake bites, covered in chocolate...mmmmm.
I think you "cap" the top of the cuppy before icing with a piece of the cored out cake. Does that make sense?
But if you use a corer doesn't it make it hard to ice with a hole in the cuppy?
I dont frost with a spatula or a spoon. I frost with a bag and a tip or coupler, depending on the design of frosting I need. If I need to cover the hole, I just push the "core" back into the hole slightly, and frost over that.
I prefer the tip method - I think it easier, quicker and less messy. Sometimes I use the long tip and sometimes the 12
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