How to Fill Cupcakes with Curds and Jams
Filling adds a layer of depth and moisture that a standard cupcake lacks. The key is structural integrity; you want to create a pocket that holds the filling without compromising the cupcake's shape.
Temperature is your best friend here.
Ensure your cupcakes are completely cool before you start, otherwise the cake will crumble as you cut it and the filling will soften the surrounding sponge.
- Small paring knife or apple corer
- Piping bag or small spoon
- Wire cooling rack
What goes in.
- 12baked cupcakes, fully cooled
- 1/2 cupfruit curd or thick jam
Protect the Base
Angle your knife at 45 degrees when cutting the center cone; aim for the middle of the cupcake, stopping about half an inch from the bottom so you don't break through the liner.
The method.
Cut the cone
Insert your knife at an angle near the center of the cupcake top. Rotate the cupcake as you cut to remove a cone-shaped piece of cake.
Trim the plug
Take the cone you just removed and trim off the pointy tip, leaving just a thin flat disk of cake to act as a lid.
Fill the cavity
Spoon or pipe your curd or jam into the hole until it reaches just below the rim of the cupcake.
Seal the top
Place the cake disk back onto the filling, pressing down gently until it is flush with the surface of the cupcake.
Other turns to take.
Thickening Jams
If your jam is too loose, whisk in a teaspoon of cornstarch and boil it for one minute, then chill completely before filling.
Dual Filling
Place a teaspoon of curd at the base, then top it with a dollop of thick jam for a multi-textured center.
When it doesn't go to plan.
Use a piping bag with the tip cut wide to fill your cupcakes quickly without making a mess.
If your cupcakes are very moist, freeze them for 15 minutes before coring to get a cleaner cut.
Avoid overfilling; if the filling reaches the very top, your frosting will slide off.
The ones that keep coming up.
Can I fill them the day before?
Yes, but keep them in an airtight container at room temperature. If the filling contains eggs, like lemon curd, store them in the refrigerator.
What if my jam is too thin?
Thin jam will soak into the cake and make it soggy. Only use jams with a firm set or fruit preserves.
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