Cupcakes with a surprise cream filling are a fabulous treat for any occasion. If you don't have a piping bag, you can still make them using a cone-removal method. Placed on a platter or a cake stand, a group of these tasty cupcakes will serve as the centerpiece of a dessert table. Children love cupcakes and enjoy the individual servings at birthday parties that feature cream icing on the inside and outside.
Things You'll Need
- Cake recipe or cake mix
- Cupcake liners
- Muffin pan
- Cream icing in can or homemade
- Paring knife
Mix cupcake ingredients according to the mix or recipe instructions. Place cupcake liners in muffin pan depressions. Fill each liner 3/4 full with the cupcake mixture.
Bake the cupcakes in an oven for the recommended amount of time. Remove the muffin pan from the oven, and let the cupcakes cool for 1/2 hour.
Remove one cooled cupcake from the cupcake pan. While holding the cupcake in your hand, use a paring knife with your other hand to remove a round section of cupcake that is about the diameter of a quarter, and 2 inches deep.
Fill the empty space in the cupcake with a spoonful of cream icing.Trim away the bottom 1 1/2-inch section of the cupcake cone with the paring knife and place the remaining cone over the icing. Frost the cupcake with the rest of the icing. Repeat to fill and frost each cupcake.
Tips & Warnings
- Use the same cone technique to fill cupcakes with chocolate, strawberry or lemon icing.
- Do not fill cupcakes that until they have completely cooled from baking.
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