Cone Method

Thursday, September 27, 2007

I learned about the cone method from the truely inspirational blog Cupcake Bakeshop. It’s a great way to put any filling into your cupcake.

If you’ve got someone willing to help, I’ve found that the process goes much faster with a partner. I’ve convinced hubby to help out a couple times. I cut and he fills.

Step 1: After cupcakes have completely cooled, use a sharp knife to cut out a cone.

Step 2: Scoop small amount of filling into cupcake.

Step 3: Replace top onto cupcake. I usually break off the cone part of the top so that it lies flat on the cupcake.

Step 4: Frost cupcake as usual and enjoy the look on everyone’s face when they get a surprise when they bite into your cupcakes!

Cupcakes, Dessert, How-To

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11 Responses to “Pumpkin Pie Snickerdoodle Bars”

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Pam — November 13, 2009 at 3:22 pm

These look amazing! I’m trying not to lick my screen looking at these pictures.
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oneordinaryday — November 13, 2009 at 5:13 pm

I made these last winter and they were sooooo absolutely amazing. I purposely haven’t made them since because I would eat them all! Perfect holiday treat, aren’t they?
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Erin — November 13, 2009 at 6:52 pm

These sound really different, unique, and delicious!
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stephchows — November 13, 2009 at 8:11 pm

oh what i’d give for one of those as a snack right now! yum!!
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Heather — November 13, 2009 at 8:16 pm

OK, I have a weird question since I have texture issues.

I assume the pumpkin portion of this is similar in texture to pie filling (hence “Pumpkin Pie” part of the name)? Or is it more cake/bar-like?

These are so unique!
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nutmegnanny — November 13, 2009 at 9:28 pm

Mmmm pumpkin and snickerdoodle…I’m on board 🙂 I bet this is great. I love bar cookies. Easy and delicious!
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Ingrid — November 14, 2009 at 1:36 am

I start drooling everytime I see those yet for some odd reason I wind up just making the plain snickerdoodle version. I think it’s the kids thinking the plain one is perfection. They’ve actually told me not to mess with the recipe.
~ingrid
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Jen — November 14, 2009 at 11:05 pm

Yes Heather – it has a similar texture to pumpkin pie.
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Sweet and Savory — November 15, 2009 at 8:01 pm

This looks great. You have a good variety of appealing recipes. You can keep me busy baking for months.
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bcallegra — November 17, 2009 at 1:36 am

Hope you feel better – I suffered through the flu last month and it’s definitely amazing how quickly the crappy feelings hit you!
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Julia from Dozen Flours — November 18, 2009 at 8:09 pm

So glad you liked my recipe! 🙂