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filling cupcakes w/o a bismark tip

post #1 of 7
Thread Starter 
I am not home, so I don't have all my equipment. How can I fill cupcakes if I don't have my bismark tip, or an apple corer?? icon_smile.gif
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #2 of 7
I just use the longest star tip I have and just stuff it into the cupcake.

It works for me.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #3 of 7
I use a larger size round tip. Just push it in and fill, slwly pulling back as you fill it. Be careful not to overfill or it will crack the top of your cupcake.
post #4 of 7
I always use a open star or round tip. just stick it in and squeeze until the cupcake expands just a bit. Not too much though, you don't want it to explode!

HTH! icon_smile.gif
The older I get the smarter my mother gets!
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The older I get the smarter my mother gets!
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post #5 of 7
I use a small paring knife if I cant find the corer. Just cut an inch diameter at an angle and you'll get the cone effect that pops out, fill then top off with the cone o' cake. Works like a charm!!
The Sweet Stuffed Company
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The Sweet Stuffed Company
Cupcakes Galore! Cookies, and More!!
http://thesweetstuffedcompany.blogspot.com
For a fabulous deal on professional business cards ... www.essentialmarketingservices.com
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post #6 of 7
I use the smaller end of a melon baller.
post #7 of 7
I came back and checked this thread because I couldn't figure out what the OP needed and apple corer for. Now I know, I've always just stuck in a #10 round tip and filled until it felt right.

Jibbies
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