- 1). Lay warm, fresh cupcakes upside down on a piece of wax paper. Prepare your disposable pastry bag by filling it 1/4 full with the cream filling and fitting on a small round pastry tip.
- 2). Stick the end of the pastry tip through the bottom of each cupcake. Press gently to fill the interior pocket with the cream filling, being careful not to overfill.
- 3). Sit cupcakes right side up, handling them carefully. Ice or decorate the cupcakes as you desire. Store them in the refrigerator until you're ready to serve.
- 1). Sit warm, fresh cupcakes out on a clean counter. Use a paring knife to cut a small cone shape from the center of the top of each cupcake, with the point of the cone reaching toward the middle of the interior.
- 2). Spoon cream mixture into the cone-shaped holes. Cut the pointed end of the cupcake cone piece off and place the top back on the cupcake to cover the hole.
- 3). Ice the cupcake to hide the marks from the hole. Store in a refrigerator until ready to serve.