Raspberry Cupcake Filling
Prep time: 
Cook time: 
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Serves: 1 Batch
  • 1 1⁄2 cups frozen raspberries
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice, Fresh is possible
  • 1⁄4 cup sugar
  1. In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
  2. Let cool completely before spreading onto cake.
Recipe by I'm At Home Baking! at http://imathomebaking.com/dark-chocolate-raspberry-vanilla-cupcakes/