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Raspberry Filling

Ingredients...

1 Pack of fresh raspberries
50g granulated sugar
1 tablespoon of cornflour
1 teaspoon of lemon juice


Enough for 12 Cupcakes, maybe more depending on how generous you are!

Instructions...

- Combine all the ingredients & half the raspberries together in a small saucepan. Add a little water and slowly bring to the boil, stirring constantly.

- Boil gently for 2 minutes until smooth and thickened.

- Pour into a container and allow to cool for an hour or so. Chop up remaining berries into small peices and add to the mixture. Refrigerate overnight before using.

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