post #1 of 2
I'm making WASC cupcakes this weekend and I wanted to do a raspberry filling. Could I just fill them with raspberry preserves (seedless) or would this soak into the cake, be too thick, etc. I am just being lazy and I don't feel like making SMBC.
Katie
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post #2 of 2
I've read that some do use preserves. I make a raspberry puree using frozen raspberries that takes very little time. I have mixed a couple of tablespoons of raspberry preserves in my SMBC before. That was good.
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