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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6 Responses to “White Chocolate Mocha Cupcakes – take two”

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1

slush — January 25, 2008 at 3:21 am

I love you! enough said. (Oh, and thanks for baking for Cupcake Hero too.) xo
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2

Stef — January 25, 2008 at 5:37 am

Those look tasty!
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3

MrsPresley — January 26, 2008 at 5:24 am

congrats on perfecting this recipe! it sounds so good! i love white chocolate!
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4

How To Eat A Cupcake — January 28, 2008 at 10:20 pm

You had me at “white chocolate mousse!”

Yummmm!
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5

Tempered Woman — January 30, 2008 at 2:06 pm

Wow~ you even have espresso beans in the cupcake! That’s hard core. I swear I can smell those cupcakes just reading the recipe. Nice entry!
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Mary — January 31, 2008 at 8:09 pm

Oh these are beautiful! I love the streaks of espresso. I wish I’d been smart enough to try that!