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Raspberry Filling Recipe


Fruitful and beautiful! Our mouth-watering Raspberry Filling is a favorite in cupcake centers or between cake layers.
Makes: About 2 cups of filling.
Skill Level: None

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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.

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Ingredients

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1 pkg (16 ounces) frozen raspberries packed in sugar (thawed)

3 tablespoons cornstarch

1 teaspoon lemon juice

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Raspberry Filling is rated 4.7 out of 5 by 35.
Rated 4 out of 5 by from Tasty but slippery I made this filling for my Easter cake. It was delicious, but not thick enough to keep the layers from slipping while cutting slices.
Date published: 2016-03-29
Rated 5 out of 5 by from This is now my go-to recipe for raspberry filling! It is very delicious and simple to make. As written, the level of sweetness is just fine. However, if you're like me and like it a little sweeter, then just add a hair more sugar. I don't always strain out the seeds, but that does take some more work.
Date published: 2014-10-28
Rated 5 out of 5 by from Delicious! Rave reviews every time. Hardest part is extracting extra seeds from raspberries. Best recipe for raspberry filling!
Date published: 2014-08-30
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