Our Cupcake Filling Method

For filling cupcakes, Kat and I don't use a Cupcake Corer. Instead, we only use a few simple things. To do this method, you need one plain cupcake, a thick chopstick, and a closed star tip attached to a Ziploc or pastry bag. 

Here are the steps to Kelly and Kat's Filled Cupcakes:

1. Start by cooling your cupcakes completely. Your cupcakes can be any flavor.
2. Make your filling. We suggest this filling recipe: http://allrecipes.com/recipe/cream-filled-cupcakes/ , but if you are using a different one, a slightly whipped filling will work best.
3. Fill the bag and attach a closed star tip.
4. Once the cupcakes are cooled, you are ready to fill! Use the chopstick to poke a hole in the bottom of the cupcake liner. Then, with your pastry bag,  push the closed star tip into the hole, and fill. Don't fill the cupcake too much, or it may come out of the top.
5. Done! For best results, let the cupcakes sit in the fridge for about 10-15 minutes before icing.