Unitasker Wednesday: Cupcake Corer

All Unitasker Wednesday posts are jokes β€” we don’t want you to buy these items, we want you to laugh at their ridiculousness. Enjoy!

This week’s selection sincerely leaves me asking a lot of questions. What horrible event could have possibly happened to someone to make him want to punish cupcakes and those who love to eat them? Why would anyone want there to be LESS cupcake? A cupcake is not an oil field — why would anyone drill into a cupcake? What lurks in the hearts of those who want to ruin (RUIN!!) cupcakes with the Cuisipro Cupcake Corer:

Okay, maybe (but it’s a very unlikely maybe) I’m a bit biased against the Cupcake Corer because I don’t like frosting. (Except for cream cheese frosting, which I’ll tolerate on a red velvet cupcake.) But even people who like all types of frosting still like the cake element of the cupcake. No one would order a cupcake in a bakery and ask the clerk to, “hold the cupcake.” It’s not as if frosting lovers are looking for ways for there to be more frosting in a cupcake, because all they have to do is pile even more on top.

On the plus side, this thing is relatively inexpensive, cleans easily in the dishwasher, and doesn’t take up space. However, a multipurpose melon baller (which I use to core apples, make cheese ball appetizers, scoop seeds out of bell peppers and jalapenos, and more) could ruin a cupcake in the same way — and you probably already own one of those.

I simply don’t get it. Cupcakes should not be mutilated! Give us the entire cupcake!

Thanks to readers Michele and Stella who sent us this cupcake violater.

31 Comments for “Unitasker Wednesday: Cupcake Corer”

  1. posted by Ang. on

    I bake a lot of cupcakes, and sometimes I make filled ones – so your bemoaning that this is “ruining” the cupcake strikes me as a bit silly. But unless you are baking HUGE quantities of filled cupcakes, a knife will do the job just fine. The cores get eaten, just not with the rest of the cupcake. And no one has ever complained that my almond-apricot-filled cupcakes were ruined or violated.

  2. posted by chrisbean on

    Some times a cupcake does just need to be cored. Case in point: http://smittenkitchen.com/2009.....-cupcakes/

    On the other hand, I find that an apple corer/peeler, or a butter knife, or a teaspoon all work equally well for this nefarious purpose.

  3. posted by Maureen on

    My daughter, aka ‘Gadget girl’ would so buy this one! Actually, I might too! I like the idea of a filled cupcake. I would probably give an apple corer a try first.

  4. posted by Erin Doland on

    @Ang. — I am being silly, this is Unitasker Wednesday! πŸ™‚

    @Maureen — Now my mouth is watering! Oh how I love the recipes on Smitten Kitchen!

  5. posted by Debi on

    I have a friend who owns a cupcake bakery and she puts something In the Middle of all her cupcakes – even she doesn’t use a unitasker like this! 8-D

  6. posted by Mackenzie on

    Jelly-filled cupcakes instead of jelly-filled donuts? Hmmm

  7. posted by Janet on

    I have to say this is one unitasker that i can get behind.

    i’m a baker (a semi-pro one), and i received one of these at my bridal shower. I scoffed at it–who would need this!? The other posters are right, you CAN use a knife, a tine circle cookie cutter, or an apple corer. BUT! I was making the aforementioned carbomb cupcakes and was on a bit of a time crunch, so i was like, “what the heck! Let’s use this once so i can tell the lady i’ve used it.” It is actually a unitasker that i can get behind. It consistently cored my cupcakes in record time. It makes nice “donut holes” that you can munch on while you work. When you have a dedicated tool box to baking supplies, it doesnt take up much room and is way easier to use than any other means to core cupcakes. πŸ™‚

    This is just my opinion. lol πŸ™‚

  8. posted by Michelle on

    I have a better idea! I use the large sized metal icing tip to pipe icing onto my cupcakes. The larger end of it is somewhat sharp. Because I attached it to the piping back I turn it over use it to “core” the cupcakes. It works like a charm!

  9. posted by Me on

    I’m sure certain things like frostings you would want to fill it in after it was baked. But, you could just skip a step and just put something in there before you bake. I follow another blog that I periodically check out to see what ideas people have come up with.


  10. posted by Franziska on

    Erin, my four year old daughter would disagree with you. She always eats the frosting and leaves the cupcake behind πŸ˜‰

  11. posted by DN on

    Ha–as soon as I saw the pic and title, I knew this was going to be a unitasker with a lot of fans! Though I don’t plan to buy it nyself, I do intend to make those Smitten Kitchen cupcakes linked to above!

  12. posted by Julie @ Willow Bird Baking on

    So, I use a knife to core cupcakes and haven’t tried my corer yet (though I do own one) but can I just say — you are SERIOUSLY missing out! I’m a little biased because I’m a food blogger, but…

    You can fill cupcakes with so many other things than the same ol’ frosting on top. You can fill them with pastry cream, mousse, fruit, whipped cream, candy, nougat, jams, citrus curd, nut butters, Nutella, cookie spread, nuts, etc.!

    The reason you don’t want to necessarily dump these things on top is because first, they won’t always have the right consistency to stay. Second, sometimes the position and height of the frosting means that it gets eaten with the top of the cupcake and you don’t really have any creaminess left to eat with the bottom of the cupcake.

    Finally (most importantly!) food is an experience — there’s a reason folks don’t just slap everything down on a plate. It’s a different experience to find a filling inside cake (and a different proportion) than to just sit some cake and pastry cream next to each other. I like tucking a surprise raspberry into a white cupcake filled with lemon curd and frosted with unassuming white buttercream.

    So anyhow, none of this means that you NEED a cupcake corer of course. But should you stuff a cupcake? You should, you should!

  13. posted by Julie @ Willow Bird Baking on

    By the way, do I sound too excited about this? Did I just basically write an essay? Oops.

  14. posted by Kai on

    I happen to believe that a cupcake is really a glorified frosting delivery system.
    But usually when I have had a cupcake with something in it, it is something different from the top frosting, so perhaps that’s less problematic? πŸ™‚

    But then, I always thought you just stuck the tip into the cupcake and filled it up without actually removing any cupcake.

  15. posted by Miss Lynx on

    I have recipes that involve filling cupcakes with all kinds of stuff – fruit, chocolate ganache, custards or mousses of various sorts, etc. Sometimes you put the core back on top of the filling, sometimes you don’t (and therefore get to snack on them as you’re putting in the fillings). But either way, it’s perfectly possible to core them with a paring knife or even a teaspoon. No need for unitaskers.

  16. posted by Christine on

    “I happen to believe that a cupcake is really a glorified frosting delivery system.”


    I own one of these too. I bake A LOT of cupcakes. And coring them by hand with a knife was a pain, actually. It also takes up less space than the ridiculous candy-in-a-cupcake baking pan I have (I’m a sucker for baking-related unitaskers). However, I would guess most professionally filled cupcakes aren’t cored at all, but filled with a piping bag and tip through the top.

  17. posted by Amanda on

    Oh, you are so wrong about coring cupcakes. Here in Portland, Cupcake Jones has a cupcake that is stuffed with cookie dough. Best. Thing. Ever.

  18. posted by Roxanne on

    Ha, I knew there would be controversy when I saw this one! Filled cupcakes are amazing, especially if the filling comes as a surprise! I once had a lavender cupcake with lemon curd filling. Delicious. I bet if you make cupcakes in mass quantities, this tool could come in handy. I’ve got a piping tip specifically meant for filling cupcakes, though, so I wouldn’t bother. I would imagine the average baker could use a melon baller or spoon, as others have suggested.

  19. posted by Dede on

    Yup, cupcakes are just frosting delivery systems. Definitely. Most cupcakes in our house get eaten from the bottom up because I taught my girls well. For that matter, a slice of cake is eaten in the same way. Nah, we don’t have a sugar problem. We have NO problem with sugar πŸ˜‰

    And Roxanne – a lavender cupcake filled with lemon curd just might be the best thing ever. Must try that!

    As for the cored out middle of a cupcake? Maybe dipped in chocolate or thinned frosting so it becomes a cake ball of yumminess?

  20. posted by Gena on

    Wow, I must be nuts. When I fill cupcakes, I just jam the piping tip in and let ‘er rip for a short squeeze. No corer needed. No, it’s not fabulously precise, but I’ve yet to hear any complaints. The woman who taught me this technique is a professional baker. The next time I see her, I’ll ask her about coring the cupcakes, but it seems like extra work to me.

  21. posted by elizabeth on

    au contraire!

    “No one would order a cupcake in a bakery and ask the clerk to, β€œhold the cupcake.” It’s not as if frosting lovers are looking for ways for there to be more frosting in a cupcake, because all they have to do is pile even more on top.”

    i know a cupcake store where you can order a shot of frosting … no cake … all frosting … i totally have a cupcake JUST for the frosting … but, i don’t need your unitasker …. i just need a spoon …

  22. posted by ChrisD on

    ‘cupcake violater’
    That’s actually really funny. The poor cupcakes, we should let them face death with their dignity intact.
    Though actually everyone has made some very delicious arguments for why we shouldn’t.

  23. posted by aliskye on

    You had me at cupcake.

  24. posted by April on

    This would be fun for a gender-reveal baby shower. Core the cake and fill with frosting that’s either blue or pink, and then top the cupcake with a neutral colored frosting so you can’t see the color.

    Eat to find out if the baby is a boy or a girl! πŸ™‚

  25. posted by Mary on

    I just take my chocolate cupcakes, jam the business end of the whip cream can in, and let er rip. It’s CUPCAKE. It doesn’t require a hole saw.

    No tool required.

  26. posted by JC on

    I use the insert-the-tip-and-squeeze method to fill muffin batter with various jams to make surprise muffins for breakfast. I’m not a serious fan of frosting so most of my cupcakes have a berry filling (using same method above) and a light dusting of confectioner’s sugar or more berries on top. To each their own. Growing up I always sat by a certain cousin at family gatherings for desert. He gave me his cake, scraped free of frosting and I gave him my frosting. Sweet deal for both of us.

  27. posted by Jamie B @ merricontrari on

    My grandmother used to make these awesome cupcakes. They were lemon cake, and she’d take a knife and cut a sortof-cone-shaped piece from the top. She’d fill this hollow with homemade lemon pudding, and then put the “hat” back on, and dust the top with powdered sugar. This item would work for that, but she always just used a knife. So, no, coring a cupcake is NOT ruining it.

  28. posted by Michael J. McCoy on

    Love to make filled cupcakes. Filled with pudding or jam they are even better than plain cupcakes!!!!!!!!

  29. posted by Jen on

    I have and use this tool daily when I make large quantities of filled cupcakes. There is a practical reason – I can tightly control food costs by controlling exactly the quantity of filling per cupcake. If I just jammed a piping bag in I have no idea how much goes in, and if I’m doing, say 18 dozen in a stretch, it’s pretty easy to zone out and stop paying attention. Too much and you break the cupcake. Not enough and the customer complains. Jam the piping tip too far down and you get soggy bottom cupcake. Too high up and it squishes out the top. By using a knife or an apple corer you are left with a gaping hole. And have you ever tried to core 216 cupcakes with a melon baller??? Uh, no.

    This tool cuts a perfect circle and removes the perfect amount of cake in 2 seconds flat. I can make sure I put exactly .5 oz of filling per cupcake, and I know if I need to make 18 dozen cupcakes I need about 9 oz. of filling. The perfect circle it cuts out goes right back on top to seal the filling in and keep it separate from the buttercream, also preventing the buttercream from getting mooshy or sliding off.

    Bottom line – If A customer of mine buys 2 of the same filled cupcakes, they will get the exact same product with the exact same cake/filling/buttercream ratio in each treat. That ratio does not change, so that same customer can buy the same flavor cupcake a month later and get the exact same product. Consistency is VERY important!

  30. posted by Melanie Dennis on

    That is a travesty. I, too, am not a fan of icing. More cake. Maybe we can get a box of the rejected cores to go please.

  31. posted by Tabitha on

    I made Irish Car Bomb cupcakes that had a chocolate ganache and baileys filling. This would have been a little handy. However, unless I was making this semi-professionally, I can’t imagine actually buying one. A knife got the job done.

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