Raspberry Cake Filling
Fresh or frozen raspberries are transformed into the most delicious, sweet-tart filling that works with any cake or cupcake flavor you're craving.
Ingredients
- ¼ cup water (60 ml)
- 2 tablespoons cornstarch or cornflour (16 grams)
- 12 ounces fresh or frozen raspberries (340 grams; about 3 cups)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons fresh lemon juice (10 ml)
Instructions
- Add the water and cornstarch to a large saucepan and whisk until well combined.¼ cup water, 2 tablespoons cornstarch or cornflour
- Add the raspberries, sugar, and lemon juice and stir well.12 ounces fresh or frozen raspberries, ½ cup granulated sugar, 2 teaspoons fresh lemon juice
- Place the saucepan over medium heat. Once the raspberries start to soften slightly and release their juices, use a potato masher or a fork to gently mash them.
- Continue cooking, stirring often, until the mixture starts to boil. Allow to boil for 2 to 3 minutes, stirring often, until thickened. Keep in mind that it will thicken even more as it cools!
- Remove the saucepan from the heat and pour into a heat-safe bowl. Allow to cool completely to room temperature, stirring occasionally.
- Once the cake filling has cooled, use it to fill your favorite cakes or cupcakes. If you're making it ahead of time, you may store it in an airtight container in the fridge for up to 4 days. The mixture will thicken quite a bit once it's refrigerated, so I recommend heating it in the microwave slightly to make it easier to work with.