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 “Happy New Years Eve! And a New Frosting Recipe”

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Dorothy — December 31, 2009 at 4:03 pm

You’re right, that IS a very festive photo! The colors of the sprinkles are so vibrant and really pop against the dark background. Looks delicious!

I made the mini ham & cheese sandwiches…and WOW! They are fantastic! Thanks for the recipe.
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Carrie — December 31, 2009 at 5:52 pm

That frosting is really great and versatile! I am so glad you enjoyed it! Beautiful cupcakes!
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oneordinaryday — December 31, 2009 at 7:20 pm

They do indeed look festive.
Happy New Year!
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Kerstin — January 2, 2010 at 6:29 am

Mmm, they look great and I love the sprinkles on top! Happy New Year!
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Jen — January 2, 2010 at 10:22 pm

Dorothy – so glad you enjoyed the ham and cheese sandwiches!
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Daily — January 3, 2010 at 8:11 pm

wow, those cupcakes look amazing. I’ve got to try that frosting, since I typically am not a huge fan of a chocolate on chocolate–this seems to be a great alternative!
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Chocolate Shavings — January 7, 2010 at 2:31 pm

I’m always up for a new frosting recipe!
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Gala — January 7, 2010 at 5:42 pm

So cute and super festive!
Those liners are so cool, never seen neon ones.
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Karly — January 8, 2010 at 2:43 am

Ooh, I’ve never seen a buttercream frosting recipe with meringue powder before! I’ll have to try that. 🙂
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Memória — January 8, 2010 at 5:15 am

These are beautiful cupcakes! I just made chocolate cupcakes today. I wish I could frost mine as well as you do.
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Jacelyn — January 11, 2010 at 4:15 am

Hi, your cupcakes look lovely. Can i check if the coffee is added ice cold or room temperature?
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Jen — January 11, 2010 at 12:56 pm

Jacelyn – Room temperature coffee would work just fine.
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slicescakes — February 2, 2010 at 3:48 am

I’ve done a similar frosting with meringue powder but substitute half butter for half the shortening. Seriously, much nicer mouth-feel, and delish! Butter rules, but melts often, so half and half is a great compromise!
I love the sprinkles, AND the LINERS! I’ve been dying for a reason to buy greaseproof liners… mmmm.