by This week I made Lemon Cupcakes to take into the office. The theme of the snack day was black and white, so I thought Blackberry filling would be super yummy for the filling. And it was!!
Frozen or fresh blackberries can be used to make the filling. If you use frozen, just allow time to let the berries thaw.
This recipe makes almost a quart of filling. I filled 3 dozen cupcakes and 2 cake layers with this amount of filling.
- If you are only making 12-15 cupcakes, I would suggest to make 1/3 batch of the filling.
- Or if making 24-30 cupcakes, only make 1/2 the recipe.
Blackberry Cupcake or Cake Filling
Ingredients
- 30 oz frozen or fresh blackberries
- 6 oz juice from berries plus water divided
- ½ cup granulated sugar (add up to ¼ cup more, to taste)
- 6 Tbsp cornstarch
- ½ tsp salt
- 1 tsp lemon zest
- 1 Tbsp lemon juice
Instructions
- Place berries in a bowl, and allow to thaw. Strain off excess juice into a measuring cup. Combine the juice with water to make 6 oz total.
- Place berries, sugar, salt, and ½ of the juice/water mixture into a medium sauce pan. Bring to a boil, stirring constantly. Cook over medium heat for 5-6 minutes, continue to stir constantly so the berries do not stick and burn.
- Pour blackberry mixture into a fine mesh sieve placed over a bowl, and push it thru to remove the seeds. Use a spatula to stir and push the mixture through the sieve to get as much juice and pulp through as possible. You want to end up mostly just the seeds left in the sieve- however, as a heads up- this is a bit of a time consuming process to get it pushed through (probably about 15 minutes).
- Pour the berry juice & pulp back into the saucepan (over medium heat).
- Combine cornstarch with the remaining juice/water mixture. Pour mixture into the berries and cook & stir constantly over medium heat until mixture thickens. Mixture should be slightly thick when hot, and will thicken up more as it cools.
- Remove mixture from heat and stir in lemon juice and zest.
- Cool mixture fully before using. Store excess in the fridge for up to 5 days, or freeze for up to 6 months.
Tried this recipe?Let us know how it was!
