Filling the Muffin Pans
Using a funnel with a stopper is a quick,
easy, and clean method of filling muffin
pans with cake batter.  It is much simpler
to clean a funnel than a muffin pan with
baked crusted cake.
More about the funnel

Cupcakes with Filling Inside
Once you make a muffin with filling in the 
center, you won't go back to a plain muffin
again!  The filling adds an exciting surprise
inside that will melt in your mouth!  See the 
recipe at the bottom of the page for a delicious
whipped filling.

Creative Cupcakes Book
Offers over 120 cupcake decorating ideas for
decorators of all skills.  It also includes several
icing recipes including, glazes, piped icing,
fondant and more.  More instructions for 
cupcakes with filling inside  (as shown above)
plus instructions for filling jumbo and bite size
cupcakes as well.  Yummy filling recipes include
fudge, whipped, caramel and more!  A great
book!
More about Creative Cupcakes

The Artful Cupcake Book
Offers 144 pages of a variety of themed cupcakes
as well as cupcakes bordering on the exotic such
as mousse cupcakes, truffle cupcakes, rum raisin
bundt cakes and pyramid shaped cakes. 
More about The Artful Cupcake

Cupcake Stands
Display your cupcakes on a cupcake stand for an fun
presentation.  Great for birthdays and weddings!
Available in several styles and sizes.
More about Cupcake Stands

Transporting your Cupcakes
Keep your cupcakes neat, even when transporting!
These handy trays keep cupcakes separated. Just
fit into a sheet cake box. Each unit holds 12
cupcakes. Use one unit to fit into a 10" x 14" box. Use
two units to fit into a 14" x 19" box. Fits sheet boxes,
24-1410, 24-1914, 24-10143, and 24-14203.
More about Cupcake Inserts

Muffin Pan with Lid
This pan is ideal for keeping your muffins fresh
and transporting them.  the lid is lifted for plenty 
of room for all the icing decoration.
More about the muffin pan with lid

Classic Cupcakes
These cupcakes might look similar to those little cupcakes found in vending
machines, but wait until you taste the difference!
24 standard-sized chocolate cupcakes (batter should be filled 5/8” deep (2/3 full)
1 recipe Whipped Icing, below
1 recipe Cupcake Glaze, below
For each cupcake, use an apple corer and cut centers out of cupcakes, reserving
top of cut-out cake cylinder.  Pipe whipped icing into cavity with tip #2A and cap
with reserved top.  Save enough whipped icing to pipe a design on top of the
cupcake.  Spoon 2 tablespoons warm cupcake glaze over the top of the cupcake,
covering completely.  Icing should be perfectly smooth.  If glaze  becomes too
cool to smooth itself, warm (a few seconds in the microwave).  When glaze sets
up, pipe design with tip #2 and whipped icing.

Whipped Icing
5 tablespoons flour
1 1/4 cups milk
Put the flour into a saucepan.  Gradually add the milk.  Cook over medium to high
heat, stirring constantly until thickened.  Pour mixture through strainer to be sure
there are no lumps.  Cool.
1 stick butter
1/2 cup high ratio shortening or a good brand of vegetable shortening
1 cup granulated sugar
1/2 teaspoon vanilla
Whip the butter, shortening and sugar together.  Then whip in cooled flour/milk mixture.
Add vanilla and beat on high until fluffy (7-10 minutes).  Yields 4 cups

Chocolate Glaze
16 oz. (3 cups) chocolate 
1/2 cup whipping cream
6 tablespoons butter
Put all ingredients into microwave safe bowl.  Microwave for 25 seconds.  Stir.  Place
in microwave for a few seconds at a time until ingredients are warmed and chocolate
is melted.  Do not overheat.  Remove from microwave and stir until glaze is shiny and
all ingredients are well blended.  This icing is best if used immediately; however, if you
need to use at a later time, heat no more than 4 seconds at a time, as mixture is very
sensitive.  Yields 2 cups.
*Hint- If icing sets up before all cupcakes are glazed, place glaze in microwave for
three-second intervals, stirring thoroughly between each interval.