Strawberry Cupcake Filling

🧂 Ingredients

• ½ pound fresh strawberries
• 2 tablespoons raw sugar
• 1½ teaspoons lemon juice

  freshly squeezed
• 1½ teaspoons tapioca starch

Instructions

• 1 Wash and hull the strawberries. Cut large ones into quarters, small ones in
  half.
• 2 Stir the sugar into the cut berries in a small saucepan. Stir the tapioca starch
  into the lemon juice until smooth.
• 3 Then, stir the lemon-tapioca mixture into the sugared berries.
• 4 Bring the whole mixture to a boil over medium-high heat, stirring constantly. It
  will thicken up quickly.
• 5 Reduce the heat to medium-low, and cook for 4 or 5 more minutes to cook down the
  berries, stirring frequently.
• 6 Allow the filling to cool before using it to fill cored cupcakes, cake layers,
  or tart shells.

Nutrition Info