Raspberry Cake Filling

15 mins
Serves 1
https://sallysbakingaddiction.com/raspberry-cake-filling/

Directions

  1. 1Whisk cornstarch and water until dissolved.
  2. 2Whisk cornstarch and water until dissolved.
  3. 3Whisk cornstarch and water until dissolved.
  4. 4Combine cornstarch mixture, raspberries, sugar, and lemon juice in a saucepan; stir and mash raspberries.
  5. 5Combine cornstarch mixture, raspberries, sugar, and lemon juice in a saucepan; stir and mash raspberries.
  6. 6Combine cornstarch mixture, raspberries, sugar, and lemon juice in a saucepan; stir and mash raspberries.
  7. 7Bring to a boil, boil for 5 minutes, stirring occasionally.
  8. 8Bring to a boil, boil for 5 minutes, stirring occasionally.
  9. 9Bring to a boil, boil for 5 minutes, stirring occasionally.
  10. 10Remove from heat; stir in vanilla extract.
  11. 11Remove from heat; stir in vanilla extract.
  12. 12Remove from heat; stir in vanilla extract.
  13. 13Cool for 10-15 minutes, then refrigerate for at least 4 hours.
  14. 14Cool for 10-15 minutes, then refrigerate for at least 4 hours.
  15. 15Cool for 10-15 minutes, then refrigerate for at least 4 hours.
  16. 16To fill cake: Spread a thin layer of frosting on cake layers, pipe a buttercream dam around the edge, and spread raspberry filling inside.
  17. 17To fill cake: Spread a thin layer of frosting on cake layers, pipe a buttercream dam around the edge, and spread raspberry filling inside.
  18. 18To fill cake: Spread a thin layer of frosting on cake layers, pipe a buttercream dam around the edge, and spread raspberry filling inside.
  19. 19To fill cupcakes: Cut a circle in cupcake, remove center, fill with raspberry filling, and replace the top
  20. 20To fill cupcakes: Cut a circle in cupcake, remove center, fill with raspberry filling, and replace the top
  21. 21To fill cupcakes: Cut a circle in cupcake, remove center, fill with raspberry filling, and replace the top

Ingredients

  • 1.5 tablespoons water
  • 1.5 tablespoons water
  • 1.5 tablespoons water
  • 1.5 tablespoons cornstarch
  • 1.5 tablespoons cornstarch
  • 1.5 tablespoons cornstarch
  • 3 cups fresh or frozen raspberries (do not thaw)
  • 3 cups fresh or frozen raspberries (do not thaw)
  • 3 cups fresh or frozen raspberries (do not thaw)
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice
  • 0.5 teaspoon pure vanilla extract
  • 0.5 teaspoon pure vanilla extract
  • 0.5 teaspoon pure vanilla extract

Equipment

medium saucepansilicone spatulafork or whiskpiping baglarge round piping tip (such as Wilton 2A)offset spatula

Tips

  • Dissolve cornstarch in water before using.
  • Mash raspberries as they thaw.
  • Boil for 5 minutes.
  • Cool completely before using.
  • Pair with frosting for stability.
  • Pipe a buttercream dam to prevent oozing.
  • Refrigerate for at least 4 hours