How does one properly stuff a cupcake?
Okay, so this weekend I had a craving to create a Cadbury Creme Cupcake. I adapted a recipe for the filling (mostly corn syrup and icing sugar), rolled it into balls and pushed them into the center of a chocolate cupcake before baking. Then I thinned the filling into a more icing like consistency and pipped the remainder into the open holes when it was finished baking.
Now the recipe turned out delicious, but technically speaking there must be a better way to create a hollow cupcake? In these a bunch of the felling melted and left a caramelized film of sugar on the bottom. Luckily it made the cupcakes extra gooey, but happy accidents aside, how would you do this properly?
(The recipe I made is http://www.dailyunadventuresincooking... if you are interested.)
I'm not sure how this would work with a filling that's a stiff as what you described, but normally I put the filling into a decorating bag with a round tip, then, AFTER the cupcake is baked, stick the tip up into the cupcake from the bottom and squeeze. Don't worry, there's room in there.
I was wondering about this. When I ended up stuffing itI thinned the icing out with a bit more butter.
I do like that there is an actual hole, but the filling is so rich anyways, maybe just pipping it in old be enough.