Raspberry Cake Filling
A sweet and tangy raspberry filling perfect for cakes and cupcakes, bringing back childhood memories.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Makes enough filling for 2-3 cakes or about 24 cupcakes
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup water
Instructions
- Combine the raspberries, sugar, and lemon juice in a saucepan over medium heat, stirring gently until the raspberries break down.
- Mix the cornstarch with water in a separate bowl until smooth.
- Bring the raspberry mixture to a bubble and stir in the cornstarch mixture.
- Cook for an additional 2-3 minutes until it thickens.
- Cool the filling before using it in cakes or cupcakes.
Notes
For a smoother filling, blend after cooking and strain through a fine sieve. Adjust the sugar according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 18g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://lunarecipez.com/raspberry-cake-filling/