If you don't have a cupcake corer (like the one pictured above) or a metal pastry tip, use a paring knife to cut a cylinder from the middle of your cupcakes. You can also use a metal pastry tip that's a similar size or a simple paring knife. Some bakers like to use a cupcake corer for this - a metal cylinder that's about 3/4" in diameter and 2" tall. To make room for the flavorful filling, the cupcakes must be cored, or have the centers removed. That small well is exactly where we're going next! Core the cupcakes (Photo by Rick Holbrook)Īvoid fillings that aren't stable at room temperature (like ice cream or semifreddo) have a very runny, liquid viscosity (they'll get absorbed by the cake and disappear) or are difficult to portion or pipe into a well about the size of your thumb. ![]() ( Marshmallow spread makes the cut and so does caramel, as long as it's cooked to soft-ball stage to avoid creating a hard center.) Ermine icing, an old-school cooked flour frosting, has a whipped cream-like texture, making it another fantastic filling option. Think about biting into a cupcake - you don't want anything that's too dense or sticky. Here are a few of our favorites: Whipped Chocolate Ganache is light in texture but intense in chocolate flavor, making it an ideal cupcake filling. On to the filling! The same philosophy applies to the tasty centers of your filled cupcakes: almost any frosting, curd, pastry cream, or fruit spread can work. ![]() Generally, use a recipe that yields flavorful cupcakes that are soft but also sturdy and skip any mix-ins.
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