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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Related Topics
- Delicious Vanilla Cupcake
- Delightful Chocolate Icing
- Quick Vanilla Icing
- Chocolate & Hazelnut Filling
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