Ingredients and Supplies
Bake and cool cupcakes. Cover with plastic wrap until ready to fill to keep cupcakes fresh. For each cupcake, press and apple corer tool into the center of the cupcake, going 3/4 the way down. Remove the center cut-out cylinder and cut off the top of the cylinder. Fit a pastry bag with a tip #2A and fill opening in cupcake with cupcake filling. Place cylinder cap over the filling. Discard remainder of cylinder. Ice as desired.
Information and image taken with permission from Vi Whittington and Autumn Carpenter's Book, Creative Cupcakes.