Friday, June 17, 2011

How to Fill a Cupcake


Coconut Cupcake with Key Lime Filling a Marshmallow
 Meringue Icing and Graham Cracker Crumb Topping

For this demonstration I made the cupcake above. It took awhile to make all the elements, but the end result was well worth it. I started with white cake mix and added 4 tsp of coconut extract. I made the key lime pie mixing from a box, the marshmallow meringue icing came from a combination of a few internet recipes, and I just crushed up graham crackers to make the crumbs.

Now that we have all the elements down, you first need to start by making all the cupcakes about the same size. I use a 1/4 cup of batter in each cupcake cup.











Next I take an apple corer, not the kind with slices, and I use it to create the hole.

You can make a few holes close together so it makes one big hole.



Once I get the holes in all the cupcakes I start filling them with the key lime filling. A butter knife could be used for this, or if you want to get fancy a piping bag.


Next you need to ice the cupcake. If you want the fancy swirl then you need to use a piping bag and a fancy tip. This particular icing was a bit runny so it wouldn't hold up to a piped swirl.


Finally I take the cupcake and roll it in the graham cracker crumbs.

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