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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4 Responses to “Gingerbread Cupcakes with Lemon Cream Cheese Frosting”

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thecookingnurse.wordpress.com — December 23, 2009 at 1:52 pm

They look great, I love the sprinkles on top! Hope you win!
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Tara — December 23, 2009 at 2:26 pm

I never thought of paring lemon and gingerbread before. I’ll have to try that sometime. Love the sprinkles!

http://sunflowerliving.blogspot.com
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Jennywenny — December 24, 2009 at 5:05 am

Very cute! Great minds think alike, I also made these cupcakes for the competition! I found them a little heavy and greasy for my taste, I’d be interested to see what you thought!
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Jen — December 24, 2009 at 3:01 pm

Jenny – we didn’t think these cupcakes were greasy at all. There were pretty dense, but overall everyone liked them.