Cone Method

Thursday, September 27, 2007

I learned about the cone method from the truely inspirational blog Cupcake Bakeshop. It’s a great way to put any filling into your cupcake.

If you’ve got someone willing to help, I’ve found that the process goes much faster with a partner. I’ve convinced hubby to help out a couple times. I cut and he fills.

Step 1: After cupcakes have completely cooled, use a sharp knife to cut out a cone.

Step 2: Scoop small amount of filling into cupcake.

Step 3: Replace top onto cupcake. I usually break off the cone part of the top so that it lies flat on the cupcake.

Step 4: Frost cupcake as usual and enjoy the look on everyone’s face when they get a surprise when they bite into your cupcakes!

Cupcakes, Dessert, How-To

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13 Responses to “Spiced Butternut Squash Cupcakes”

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Karina — November 19, 2010 at 12:29 pm

Wow, that sounds interesting and wacky enough to be delicious! I will give them a try for sure.
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oneordinaryday — November 19, 2010 at 1:02 pm

This looks gorgeous and I bet it tastes wonderful. I love baking with zucchini and carrots, so this isn’t far-fetched at all. And the ginger on top is the perfect finish.
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EliFla — November 19, 2010 at 2:21 pm

HAppy to be your 705th follower!!!
These cupcakes are wonderful…ciao Flavia
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Megan — November 19, 2010 at 2:37 pm

Okay. I thought the lasagna roll-ups were cool, but you’ve out-done yourself here. I’m so intrigued! These are going on my “must bake soon” list!
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Fun and Fearless in Beantown — November 19, 2010 at 3:33 pm

You are constantly outdoing yourself with new and interesting ingredients. These look AWESOME!
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theblogisthenewblack — November 19, 2010 at 4:20 pm

Wow, what a great idea. Looks delicious!
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Lauren — November 19, 2010 at 4:23 pm

Awesome cupcakes! I love adding fruit and veggie purees to baked goods, and must try butternut squash :).
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Daisy — November 19, 2010 at 4:58 pm

most favorites of all time! wow!
What a great idea to use the signature ingredient in a cupcake. these look perfect.
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Nutmeg Nanny — November 19, 2010 at 5:50 pm

Yum! I love that you topped it with crystallized ginger…one of my favorites!
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Kelsey — November 19, 2010 at 5:56 pm

I love everything about this recipe. What a great post!
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Kathleen — November 20, 2010 at 2:20 am

These look amazing!!!!
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The Small Boston Kitchen — November 20, 2010 at 3:21 pm

It doesn’t surprise me that you made them into cupcakes! I’m willing to bet I would like these….they look amazing!
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Sherry G — November 20, 2010 at 6:46 pm

These look absolutely wonderful! I love cupcakes and I have never thought of trying this. These are bombbb!