I used seadless strawberry preserves for my petit fours and then put a little strawberry extract into some white chocolate with a little red food coloring (just a touch) and it made it pink and used that to cover them.......they were absolutely delicious!!! The strawberry preserves was soooooooooo good in them and I'm really not a huge fan of preserves, but with the cake and white chocolate coating........yummy!!!! Lemon curd would also make a nice filling.
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If you have not made petit fours before, I would suggest that you make some that do not have a filling so you get the hang of what you need to do. The ones that are made with fillings are very difficult to handle and cover if you do not have some experience with them! (just my opinion - but I have made them several times and know how much trouble the little darlings are!)
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I use lemon curd and choc mousse filling. I use a few things depending on my mood. One is, take a apple corer to make a place for the filling and then I use a pastry bag to pipe in the lemon curd or choc. The other way and more common way is just to plunge you tip in the muffin and start filling it. I make a few and then cut them open to see if I think there is enough filling. It is ez to do. You can see the muffin expand and if you overfill or the top bursts a liitle it gets covered anyway with frosting.