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.
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.