4 Ways To Core A Cupcake – Learn how to fill cupcakes by using some everyday kitchen tools to easily cut the center out of your cupcake so you can fill them with all sorts of delicious things!
There’s more than one way to skin a cat. Ok, that’s gross to think about it. I’m not even sure what the answer is to that question and frankly, I don’t ever want to know. Can we change that phrase? How about this… There’s more than one way to fill a cupcake. Doesn’t that phrase sound a whole heck of a lot better? I think so too.
This post is part of my baking basics series I’ve been working on for you to help you become a better baker, posts like how to soften your butter quickly, how to make your own buttermilk and cake flour, and a 10 common baking substitutions in case you run out of an ingredient mid recipe (which happens to me once a month and I assume I’m not alone).
And I honestly have been coring my cupcakes one way and one way only for years. But like the saying goes I figured that has to be more than one way! And yes, my friends. There are 4 that I have found that works wonders.
To fill a cupcake you can use 1 of 4 tools. You can use a melon baller, butter knife (or small paring knife), piping tip, or (my favorite) the apple corer.
Here are the tools you can use (and I would bet a whole heck of a lot money) that you have one of these laying around the kitchen if not 2 or 3.
For anyone who needs to fill up cupcakes, but lacks a Bismark tip or cupcake corer, using a small sharp knife can be just as good. Don’t try to cut out a perfect circle, as this can lead to squashed cakes, crumbs or just a mess.
What Can I Fill Cupcakes With?
So now the hard part..what are you going to fill that cupcake with?
You could fill your cupcakes with ganache. Stabilized Whipped cream.
How Do You Core A Cupcake?
Whichever method you choose to core the center of your cupcake, be sure to not go all the way to the bottom of your cupcake. You want to be sure to leave some of the bottom of the cupcake intact. Otherwise when someone peels the liner away they might have quite the mess on their hands with filling coming out the bottom!
- Use a knife- Simply cut the center of your cupcake out by inserting your knife at a 45 degree angle. You will cut out a “cone” of cupcake. Now you can discard that little bit of cupcake or save it for a later use (see what to do with leftover cupcakes later!). For certain cupcakes like my Homemade Hostess cupcakes that will get get dipped in a chocolate ganache, I reserve just the top of the center and cut off the bottom, so I after filling the cupcake, I can place the top back on to hide the filling!
- With a Large Star Pastry Tip- You can use your large star pastry tip that you use to frost your cupcakes with to also remove the center of your cupcakes with! Simply use the end (or the sharp edges) and insert into the cupcakes. Twist and pull it out to remove the center. If it doesn’t come straight out, you can just use your fingers to gently help remove the center.
- With an apple corer- Simply plunge the apple corer into the center making sure to not go all the way to bottom of the cupcake. If you were go all the way to the liner, then when you go to the put in the filling, it could run out when you go to take the liner off and eat it. So simply, plunge the corer down about ½ to ¾ of the way down, then simply lift out. This is my favorite method and the easiest!
- Use A Melon Baller- Using the melon baller on a cupcake is no different than if you wanted to use it regularly on a melon. Simply insert the baller, and twist around to remove the center. If you want more removed and go down further, simply insert it again, to remove even more cupcake.
Cupcake Corer by www.SweetWise.com
FAQ
What if I don’t have a cupcake corer?
How do you core cupcakes without a tool?
What can I use if I don’t have a cupcake corer?
Pastry filling, custard, sprinkles, fruit jam, chocolate sauce and buttercream can all make for amazing fillings. Even if you don’t have a cupcake corer, you can use an apple corer, large frosting tip, or melon baller. They all work great and create a neat hole for filling.
What can be used as a substitute for sour cream in baking?
Good substitutes for sour cream in baking are: Greek yogurt, cottage cheese, buttermilk, coconut milk (the cream on top of full-fat coconut milk can be skimmed off and blended with apple cider vinegar, lemon juice, and sea salt to be used as a plant-based sour cream), cashews (blending soaked cashews with vinegar, lemon juice, and sea salt), commercial soy-based sour cream.
How do you use a cupcake corer?
To follow this tutorial on how to use a cupcake corer, you will need: Bake your choice of cupcakes. Prepare your filling and frosting while the cupcakes are baking. Place the filling and frosting in two separate piping bags and place them to the side. Read more about Delicious Gluten-Free Vanilla Cupcake Recipe From Scratch.
Do you need a corer to bake cupcakes?
To make room for the flavorful filling, the cupcakes must be cored, or have the centers removed. Some bakers like to use a cupcake corer for this — a metal cylinder that’s about 3/4″ in diameter and 2″ tall. You can also use a metal pastry tip that’s a similar size or a simple paring knife.