Filling Cupcakes

Apr
1

I posted this picture of cupcakes recently and had some questions, so I’m back to answer them!
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The recipe for these cupcakes is here: Old-Fashioned Chocolate Cake.


I frosted them using a basic buttercream recipe.

1/3 cup butter, softened
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
more milk as needed

Just beat the butter till fluffy then gradually start mixing in 2 cups of the powdered sugar. Add the milk and vanilla then gradually beat in the rest of the powdered sugar. Use additional milk if necessary to get it to a frosting consistency.

Last week while Morgan was home for spring break, I made another batch of cupcakes.
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This recipe can also be found on my site: Homemade Yellow Cake Mix.

I made more buttercream frosting, and I’ll show you how I filled them.
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Using an icing tip, poke a hole in the bottom of the cupcake. Push it all the way in and wiggle it around some to make room for some filling–but carefully, you don’t want to break the cupcake. If you’re planning to consume the cupcakes right away (or you don’t mind refrigerating them), you could fill them with whipped cream, lemon curd, chocolate mousse (yum!), or if they’re going to be sitting around for awhile, you can just fill them with some buttercream frosting, which is what I did.
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If you don’t want to remove the wrappers, you could also fill them from the top.
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And here’s the filling inside the cupcake.
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WHO DOESN’T?

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Posted by Suzanne McMinn on April 1, 2015  

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