Cherry filling recipe tutorial for cupcakes and cakes

1 lb fresh cherries
1/3 cup water
1/3 cup sugar
Slice of lemon (about 1 T lemon juice)
2 T corn starch
First remove all cherries pits. Place cherries, water, sugar, and lemon juice in medium sauce pan. Cook on medium heat for about 20 minutes, stirring and smashing cherries every 5 minutes. In a separate bowl stir corn starch with a couple tablespoons of water until there are no lumps. Pour cornstarch mixture into the cherry mixture while on medium heat, whisk together fast so that no clumps form. All cherry filling to fully cool before adding to cake or cupcakes.
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[@annpavan9292]

Always a pleasure learning from you! Interesting tips and You simplify everything. Thanks Becky!

[@IcingOnTopBeckysCakes]

Ann Pavan thank you! I enjoy researching easier ways of doing things 😊

[@annpavan9292]

Icing On Top - Becky’s Cakes I’m waiting on your recipe books....