Videos & Tips
Welcome to The Hummingbird Bakery Videos & Tips section! This is the place to watch and subscribe to our YouTube videos, read our blog posts about baking, keep up with news from our bakeries and troubleshoot any baking queries you may have with our FAQs.
April 29, 2016
Once you try filling cupcakes at home, you’ll realise just how easy it is and you won’t be able to resist trying out all the tempting filling combinations around.
Coring a cupcake means to remove a little piece of sponge and a filling is then piped or carefully spooned into the centre, the idea being that when you bite into the cupcake, you’ll get that extra surprise of a sweet centre.
How to core and fill a cupcake
Follow our step-by-step guide to coring a cupcake:
Filling suggestions for cupcakes:
Cream cheese frosting
Italian or Swiss meringue frosting
Fresh fruit, delicious in small pieces with fresh cream or custard
Cooked fruit, rhubarb and custard cupcakes are a favourite of ours
Jam, marmalade or curd
Quick-setting puddings, e.g. butterscotch, chocolate, caramel
Dulce de leche, add a sprinkle of sea salt for salted caramel
Marshmallow Fluff, delicious stirred into cream cheese frosting too
Cinnamon or chai-infused custard
Candy bar filling, crush your favourite chocolate bar and mix generous pieces with chocolate buttercream frosting or hide individual mini chocolate bars in the centre of the sponge
Our favourite fillings for cupcakes:
Strawberry jam, fresh strawberry pieces and custard
Whole raspberries and vanilla buttercream
Smooth peanut butter and grape jam (American grape jelly, if you can find it)
Raspberry jam and almond mascarpone frosting
White chocolate mint ganache and chocolate buttercream frosting
And if you want to get really crazy with a dessert mash-up, there’s ICE CREAM filled cupcakes…
Get everything prepared and be sure to work quickly or your ice cream will turn into a puddle.
As you want the ice cream serving to be around 1-2 tablespoons per cupcake, use a paring knife to cut a generous sized hole.
Cut a block of ice cream into pieces and put in the centre of each cupcake, or spoon the ice cream in. It goes without say that the cupcake sponges should be completely cold to avoid a meltdown.
Once your cupcakes are stuffed with ice cream, cover with a trimmed down piece of sponge and freeze for a few hours.
Once you’re ready to serve your ice cream filled cupcakes, prepare your frostings and any sprinkles and decorate before serving straight away. You can serve immediately without freezing too, but it’s best to serve these to your guests in small batches to keep the ice cream firm.
This recipe works well with chocolate cupcake sponge, vanilla ice cream and rainbow sprinkles. You can top with strawberry sauce, a cherry and a chocolate flake for a mini cupcake sundae!
Posted in: Baking Advice