When filling cupcakes... the shy is the limit! You can use everything from fresh fruit to marshmallow cream. I am in the infancy of my experimenting. To date I have made Lime Curd, Lemon Curd, fresh peaches, "Barbarian" (Bavarian) cream, and Carmel pecan frosting to fill my little smiles in a cup...All have been successful. I think the trick is to balance the cake with the filling and the frosting or topping of choice. So far all of my cupcakes have used the vanilla cupcake recipe as a starter and soon I will be attempting some chocolate cake recipes.
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| Fresh Peach Filling with vanilla |
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| Homemade Lime Curd |
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| Homemade Lemon Curd |
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| "Barbarian" Cream (Who need Bavarian when you can have a barbarian!) |
The right tool for the job always makes the job a little easier. I purchased a cupcake corer from Amazon and that spurred the cupcake frenzy in my kitchen. I prefer this tool to a pastry bag because a pastry bag sometimes causes a rupture in the cupcake.
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