Strawberry Cream Filling
1 pkg (16 ounces) frozen sliced strawberries in syrup thawed
1 cup heavy cream
2 tablespoons cornstarch
2 1/2 cups of filling.
Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes. Fill cupcake.
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