I was hoping that someone in this forum who does this for a living can answer my question:
I'm making cupcakes for a cousins wedding - 2 of the flavors will have a filling - 1 is canned cherry pie filling, the other is a homemade pineapple filling made from canned pineapple, sugar and constarch.
My question is this: I baked the cupcakes last night and will be filling and icing them (with standard b/c) tonight. Do they have to be refridgerated for tomorrow's wedding or not? I hate refridgerating cupcakes because they dry out quickly. I don't use fruit filling normally so I don't know if these are safe left out until tomorrow nights reception.
Your thoughts are greatly appreciated!
i have an additional question! will the cake soak up a filling such as pie filling? is there a time frame in which to fill cupcakes with particular fillings?