My signature cupcake is a Mexican chocolate cupcake with raspberry filling and white chocolate buttercream. I have been purchasing raspberry filling from a bakery in Reno, but it takes me an hour each way to get there and I don't always have time if I get a last minute cupcake request. So...I have been experimenting with raspberry fillings and have come up with a pretty good recipe. You could probably use this recipe with other berry fillings but I have not tried that yet. Enjoy!
2 - 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2 cups granulated sugar
2 T lemon juice
6 T of cornstarch dissolved in 1/2 cup of water
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.Remove the mixture from the heat and strain with a fine mesh sieve.
Return the strained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
Remove from heat and cool completely, stirring every once in a while. It will take awhile to set up and thicken like a jelly (I chill it overnight). Makes 3 1/2 cups.