Im trying to figure the best way to use carrot cake jelly in a cupcake recipe, like if I add it to the batter,how do I adjust what I add so that it doesnt come out too soupy? its got bits of fruit in it, but no nuts, so Im guessing I should add those to the batter. Main thing is I want to use this jelly. Otherwise I know its gonna just sit around. so should I put some inside the cupcakes? just want some ideas thrown my way. I would prefer to just put it in the batter but Im clueless as to what adjustments to make.