There’s more than one way to skin a cat. Ok, that’s gross to think about it. I’m not even sure what the answer is to that question and frankly, I don’t ever want to know. Where did that phrase even come from? Can we change that phrase? How about this… There’s more than one way to core a cupcake. Doesn’t that phrase sound a whole heck of a lot better? I think so too. I’d much rather think of coring cupcakes than skinning a cat.
So if you haven’t noticed each Monday I’ve been dedicating to what I call “baking basics”- I’ve covered how to soften your butter quickly, how to make your own buttermilk and cake flour, and a 10 common baking substitutions in case you run out of an ingredient mid recipe (which happens to me once a month and I assume I’m not alone). So ok maybe this isn’t considered “baking” but it’s baking related and it has to do with cupcakes. So I figured you would forgive me.
And I honestly have been coring my cupcakes one way and one way only for years. But like the saying goes I figured that has to be more than one way! And yes, my friends. There are 4 that I have found that work wonders.
Because as much as I love a cupcake…and you know I do.
A filled cupcake. Oh man now we are talking people! Like it’s just a happy surprise when you dig in. Like these unassuming peanut butter and jelly cupcakes. I mean who wouldn’t want one, right?
Then you take a bite and find this center….
(insert happy dance)
A filled cupcake is definitely better.
So what do you use to core a cupcake?
Here are the tools you can use (and I would bet a whole heck of a lot money) that you have one of these laying around the kitchen if not 2 or 3.
So let’s break down the 4 Ways To Core A Cupcake:
- Use a knife Simply cut the center of your cupcake out by inserting your knife at a 45 degree angle. You will cut out a “cone” of cupcake. Now you can discard that little bit of cupcake or save it for a later use (see what to do with leftover cupcakes later!). For certain cupcakes like my Homemade Hostess cupcakes that will get get dipped in a chocolate ganache, I reserve just the top of the center and cut off the bottom, so I after filling the cupcake, I can place the top back on to hide the filling!
- With a Large Star Pastry Tip- You can use your large star pastry tip that you use to frost your cupcakes with to also remove the center of your cupcakes with! Simply use the end (or the sharp edges) and insert into the cupcakes. Twist and pull it out to remove the center. If it doesn’t come straight out, you can just use your fingers to gently help remove the center.
- With an apple corer- Simply plunge the apple corer into the center making sure to not go all the way to bottom of the cupcake. If you were go all the way to the liner, then when you go to the put in the filling, it could run out when you go to take the liner off and eat it. So simply, plunge the corer down about ½ to ¾ of the way down, then simply lift out.
- Use A Melon Baller- Using the melon baller on a cupcake is no different than if you wanted to use it regularly on a melon. Simply insert the baller, and twist around to remove the center. If you want more removed and go down further, simply insert it again, to remove even more cupcake.
If you are like me…watching a video is way more helpful. So I put together a quick video that shows you the 4 ways to core a cupcake…
So now the hard part..what are you going to fill that cupcake with?
Oh the possibilities.
Happy baking everyone!