Filling Cupcakes

Step 1
I use Wilton tip 230, but any tip will work. I have also used tip 12 and 16 with effective results.

Step 2

Push the tip down into the cupcake about halfway. Do not push all the way down to the bottom. The cupcake will split when the wrapper is removed if you go down too far. Squeeze your filling into the cake, until it just barely starts to ooze out. Do this in three spots. Some people only do this once in the center. I like to really fill the cake. Play with it and do what's best for you and your customer. Doing it in three places will fill the cake as much as a ding-dong is filled.

Step 3

This is what it will look like when you are done poking three holes.

Step 4

I then just spread the oozed filling over the cake as you would a crumb coat. I use any type of filling I would with a cake: raspberry, Bavarian, pudding, whipped topping, anything. There is no limit. In this demo I used chocolate icing.

Created by Dawn Griffin
December 12, 2003
Orange County, California