Raspberry Cupcake Filling
This delicious raspberry filling recipe is perfect to use to fill cakes and cupcakes. It is also great drizzled over pancakes or desserts like panna cotta.
Servings: 1 cup
Calories: 317kcal
Ingredients
- 300 g raspberries fresh
- 40 g castor sugar
- 2 tablespoon lemon juice
Instructions
- In a small saucepan set over medium high heat add the fresh raspberries, castor sugar, and lemon juice.
- As the compote cooks the raspberries will release their water content, which will evaporate and the filling will thicken. Make sure the raspberry mixture is not catching at the bottom of the pan. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
- Once the purée has thickened, remove the filling from the stovetop and pour it into a glass jar. Allow the mashed raspberry purée to cool to room temperature.
- Once cooled you can add the filling to a piping bag and use it to fill the center of each cupcake. Enjoy!
Nutrition
Calories: 317kcal | Carbohydrates: 78g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 4mg | Potassium: 485mg | Fiber: 20g | Sugar: 54g | Vitamin A: 101IU | Vitamin C: 90mg | Calcium: 77mg | Iron: 2mg
