Are you ready to elevate your baking game with the most luscious, vibrant raspberry filling that will make your cakes and cupcakes the talk of the town? Imagine cutting into a soft, fluffy cake and revealing a burst of ruby-red raspberry goodness that tantalizes your taste buds and leaves everyone begging for your recipe. This homemade raspberry filling is not just a topping – it's a game-changing culinary experience that transforms ordinary desserts into extraordinary masterpieces!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Dessert
Serves: 2 cups
Ingredients
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a medium saucepan, combine fresh or frozen raspberries, granulated sugar, and lemon juice. Place the pan over medium heat.
- Gently stir the raspberry mixture and allow it to simmer, breaking down the raspberries with the back of a wooden spoon. Cook for approximately 5-7 minutes until the raspberries release their juices and start to soften.
- In a small separate bowl, whisk together cornstarch and water to create a smooth slurry, ensuring no lumps are present.
- Slowly pour the cornstarch mixture into the simmering raspberries, stirring constantly to prevent burning and ensure even thickening.
- Continue cooking for an additional 3-4 minutes, stirring frequently. The mixture will begin to thicken and become glossy.
- Remove the pan from heat and let the filling cool completely at room temperature. The filling will continue to thicken as it cools.
- Once cooled, transfer the raspberry filling to a clean glass jar or container. If not using immediately, cover and refrigerate for up to 5 days.
- Before using as a cake or cupcake filling, gently stir the filling to redistribute any separated liquid and ensure a smooth consistency.
Tips
- • Use fresh raspberries when possible for the most intense flavor, but frozen raspberries work wonderfully too. • Stir constantly when adding cornstarch to prevent lumps and ensure a smooth, glossy texture. • Let the filling cool completely before using to achieve the ideal thickness. • For a smoother consistency, you can strain the filling through a fine-mesh sieve to remove seeds. • Store in an airtight container in the refrigerator for up to 5 days, making it perfect for advance preparation. • If the filling becomes too thick when chilled, gently warm and stir to restore its spreadable consistency.
Nutrition Facts
Calories: 66kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
