Hi! What is the best type of fruit filling to use for cupcakes? I'd like something easy that doesn't sink into the cake. I've seen the sleeve fillings, regular pie filling in the can, preserves, and all fruit (Polaner, I think). Are there any special instructions when using preserves, pie filling, or all fruit?
What do you all think?
You can pretty much use any kind of fruit filling that you want. You can even make your own. =o) You can also mix them with buttercream. For instance, mix your strawberry filling with vanilla buttercream and then put it into the cupcake.