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Wilton 2104-6667 12 Piece Cupcake Decorating Set $4.57 Create all kinds of fun cupcake designs perfect for celebrations or everyday treats! Includes star tips 1M (rosettes, stars, and drop flowers), star tip 22 (zigzags, pull-out stars), round tip 12 (outlines, dots, messages), and Bismarck tip 230 for exciting filled cupcakes, plus 8 disposable bags, and an instruction booklet. 12 pieces total! Made in USA/Imported…. |
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Ateco Extra Wide Pastry Decorating Tip, Set of 3 $6.39 Set contains a star(824) and plain(806) stainless steel pastry tube, a 12″ plastic coated pastry bag and a multilingual instructions and recipes. Use the set to make eclairs, cream puffs, or for decorating mashed potatoes. Assembled in USA. Imported and domestic components…. |
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Big Top Cupcake Silicone Bakeware $5.99 As seen on TV. 2 piece mold set made of flexible, non-stick silicone. Bake giant cupcakes! 25x bigger cupcake! Package Includes: cupcake top; cupcake bottom. Bonus! Easy-fill insert and idea book. Use the easy-fill insert to add your favorite filling! Ice cream; pudding; gelatin; fruit; candy; whipped cream. Made of flexible non-stick silicone. Dishwasher safe. Add any filling. Mix and match – mak… |
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Baking with the Cake Boss: 100 of Buddy’s Best Recipes and Decorating Secrets $7.00 Recipe from Baking with the Cake Boss: Chocolate Brownie Clusters In a bakery like Carlo’s, everybody contributes some recipes at some time or another. These cookies—-which replicate the flavors and textures of a brownie in a meringue–like cookie that’s miraculously crisp on the outside and gooey in the middle—-were the invention of the late, great baker Sal Picinich (who passed away wh… |
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Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake $6.58 Book annotation not available for this title.Title: Wedding Cakes You Can MakeAuthor: Wilson, DedePublisher: John Wiley & Sons IncPublication Date: 2005/03/11Number of Pages: 168Binding Type: HARDCOVERLibrary of Congress: 2004025816… |
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The Sweet Little Book of Cupcakes $6.34 Book annotation not available for this title.Title: The Sweet Little Book of CupcakesAuthor: Peruzzi, Nicholas/ Forrester, Courtney/ Levin, Eric (PHT)Publisher: Peter Pauper PrPublication Date: 2010/06/01Number of Pages: 224Binding Type: HARDCOVERLibrary of Congress: … |
Cupcake Filling Tip!
Video Tutorial #2 – How to fill a cupcake using a Wilton tip #230
Cupcake Filling Tip Questions
I want to make chocolate hazelnut cupcakes, do you have any tips?
I would love it if I could start with a Betty Crocker mix and then move on from there.
Can I add hazelnut spread in the cake mix? Or should I just bake the basic chocolate cake and fill it in with nutela, add whipped chocolate ganache on top and garnish with hazelnuts?
Thanks!
Ingredients
2 cups white sugar
1 cup all-purpose flour
3/4 cup ground toasted hazelnuts
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
1/3 cup water
2 cups chocolate-hazelnut spread, such as Nutella®
1 cup chopped toasted hazelnuts
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper baking cups. Stir together the sugar, flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
2.Beat together the eggs, vegetable oil, milk, and vanilla extract with an electric mixer until smooth. Stir in the flour mixture until moistened, then stir in the water until batter is smooth. Batter may be a bit thin. Pour into the prepared muffin cups.
3.Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack. Once cool, frost with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts to garnish
