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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9 Responses to “Blueberry Almond Cake with Lemon Drizzle”

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How To Be Perfect — July 16, 2010 at 11:55 am

This cake looks great and I will definitely try those cupcakes, they sound awesome x
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Lauren — July 16, 2010 at 11:55 am

I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).

I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!
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3

Lauren — July 16, 2010 at 11:56 am

*your husband, not you husband 😉
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Gia — July 16, 2010 at 1:32 pm

In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!
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Jen — July 16, 2010 at 1:42 pm

Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.
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Memória — July 16, 2010 at 7:20 pm

This cake looks amazing. Great photos.
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hannah {thepastrykook} — July 17, 2010 at 3:52 pm

the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:
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Ingrid — July 19, 2010 at 12:30 am

We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.

Btw, No way would we thing of leaving off that yummy glaze.

Thanks for sharing!
~ingrid
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Becca — May 9, 2017 at 10:35 pm

How far in advance can i make this ? Will it hold 2-3 days?