Ok, so I know this is a stupid question, but I rarely make cupcakes, let alone fill them. I have someone who wants an order of 30 cupcakes for her wedding. She has some sort of toothpick "toppers" with their initials, and just wants a filled cupcake with a "simple" icing. Not sure what that means yet, I'll have to get clarification. Anyway, I need to know how to fill them. Can someone help me?

TIA,
Mandy

I had to fill 200 cupcakes for wedding recently & I used the Bismark tip. It is a long tip that is also used to fill doughnuts. It is tip # 230.

You can use an apple core to cut out a small section of the cake and pipe in the butter cream.

You can use an apple core to cut out a small section of the cake and pipe in the butter cream.

I've used the same tip as LImpy, #230 works great! No need to cut out a piece of cake.

You have to get the Pampered Chef apple corer. It is the BEST! I take a cooled cupcake and hold the cupcake in my left hand almost sideways. Then I insert the apple corer into the center and with a slight twist am able to pull out the center very easily. I then fill the center (I use a squeeze bottle) about half way. Then the pampered chef corer has a little slidey thing that slides the center out of the corer and back into the hole. Works like magic!!!