Now Let's Fill and Frost these Babies!

Filling the cupcake centers is easy using the Wilton Bismarck Round Decorating Tip 230 and disposable decorating bags.

Prepare a decorating bag with your icing filling and Round Decorating Tip 230; insert tip in top center of an un-iced cupcake and squeeze out a small amount of filling.

 

Cut open your cupcake (or take a bite) and find a yummy surprise! 

The next thing we need - the cake!

Red Velvet Cupcakes (not from scratch but they are "home made"!)

Buy a box of Duncan Hines red velvet cake mix. Mix all the wet ingredients listed on the back of the package together first, then add in the box of dry mix, 1/4 cup of extra cocoa powder, 1/2 tsp. vanilla extract, a dusting of instant espresso powder, some Hershey's chocolate syrup. (This is also way easier than having to buy a new bottle of red food coloring for each from-scratch batch!) Then bake the cupcakes, and test them AT LEAST 10 MINUTES before the suggested minimum time. Makes 24 cupcakes. Cool completely before filling and frosting. 

Cupcake Fillings - Cream Cheese

Obviously, for red velvet cupcakes, we are going to want a nice cream cheese filling!

1 8 oz. pkg. cream cheese
1/2 cup confectioners' sugar
1/4 cup milk

In a large bowl combine cream cheese, sugar and milk. Beat with mixer until well blended. Refrigerate until ready to use. Note that you may find that a bit more sugar or a little less milk may be required to get the perfect consistency for your preference.

Easy Cream Cheese Frosting

This makes enough for piping frosting on 24 cupcakes.  Carrot, banana, red velvet, chocolate, etc.

8 oz. package cream cheese
1 tsp. vanilla extract (regular brown or clear vanilla)
1 tsp. milk (more if needed)
1 lb. bag confectioners sugar

Soften the cream cheese. (Leave out at room temperature for few hours OR unwrap and place in a large glass bowl and microwave for about 15 seconds. Check the softness and microwave about 10 more seconds.)
Beat cream cheese with an electric mixer and add the vanilla until smooth; gradually add the sugar (add approximately 20% of the bag for each addition) beat and scrap the bowl well; add the next 20% of the sugar. Continue beating until all sugar is incorporated into the frosting. If you want to tint it, now is the time to add some gel food coloring; beat until color is uniform. Remember that it should be spreadable but not runny.

If you want chocolate frosting, add 1/2 cup cocoa powder before adding any sugar.