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 “White Chocolate Cranberry Mousse”

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1

theblogisthenewblack — October 27, 2010 at 11:44 am

Love any type of mousse- esp if it’s pink!
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2

Debbi Does Dinner Healthy — October 27, 2010 at 12:25 pm

Love the pink! So cute and it looks and sounds delicous! Thanks!
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3

Boston Food Diary — October 27, 2010 at 2:10 pm

This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!
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Cupcake Activist — October 27, 2010 at 3:47 pm

Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.
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5

Megan — October 27, 2010 at 5:17 pm

I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!
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Rachel @ The Avid Appetite — October 27, 2010 at 8:31 pm

This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!
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Jen — October 27, 2010 at 8:42 pm

Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!
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The Small Boston Kitchen — October 27, 2010 at 9:40 pm

Lovin’ the cranberryness here!
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Nutmeg Nanny — October 28, 2010 at 3:17 am

Love the pinkness and love the recipe!
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10

oneordinaryday — October 31, 2010 at 11:51 am

This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!
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Eliana — November 1, 2010 at 3:45 pm

This mousse looks divine! I could not be trusted around it.