Cone Method

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!

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5 Responses to “French Macarons – Chocolate with Espresso Buttercream”

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    1
    beantownbaker — March 30, 2011 at 5:25 pm

    If you ever want to try them, we could make a baking date out of it. There are plenty of variations of flavor combinations to be tried.

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    2
    beantownbaker — March 30, 2011 at 5:25 pm

    Oh great tip. I stored mine at room temperature.

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    3
    beantownbaker — March 30, 2011 at 5:26 pm

    Let us know how they turn out for you.

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    4
    beantownbaker — March 30, 2011 at 5:27 pm

    I know what you mean about beginners luck. I might be apprehensive to try them again since our first shot was so successful.

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    5
    beantownbaker — March 30, 2011 at 5:27 pm

    Isn’t it so fun baking with other bloggers?

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