Raspberry Filling

By michelew7

To use as filling for a cupcake or between cake layers

Ingredients

• 16 ounces frozen raspberries packed in sugar, thawed
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon juice

Details

Servings 2

Preparation

Step 1

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake.