Time to fill them.....debating in my head about whether I should cut a slit and fill them or cut a giant hole, dig some out, fill it and top it. Since I don't have a cupcake corer yet, and my knife skills are questionable, I went with the slit. So easy, just cut a little and fill it until you can see a little of the cream popping out the top of the cupcake.
|takes me right back to childhood|
To make these, bake the Pound Cake according to the instructions, but bake in cupcake tins for 18-20 minutes or until done. Let cool completely and then fill with a homemade whipped cream or store bought brand.