Chocolate Filling

Ingredients:

• 6 tablespoons granulated sugar

• 3 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1 cup half & half

• 5 egg yolks

• 2 teaspoons vanilla extract

• 2 square (2 ounces) semi-sweet chocolate, finely chopped

In small saucepan, blend sugar, flour, salt, half & half and egg yolks with wire whip. Stirring constantly, heat over medium heat until mixture is thickened, about 5 minutes. Remove from heat; stir in vanilla and chocolate. Continue stirring until chocolate is melted. Cool quickly. To prevent a skin from forming, brush surface with melted butter. Stir before using.

Fills about 24 cupcakes.

Recipe from Wilton.com.

Vanilla Bean Pastry Filling

A delicious filling for any cupcake…

Ingredients

• 2 cups milk
• 1/2 cup white sugar
• 1 vanilla bean, halved lengthwise
• 6 egg yolks
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 1 pinch salt

Directions

1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Serves: enough filling for 24-36 cupcakes.

Recipe from Allrecipies.com.

Raspberry Filling

A favorite filling recipe and one that has been used enough, I figure it has earned its own post. Recipe makes about 2 cups.

Ingredients:

• 1 pkg (16 ounces) frozen raspberries packed in sugar thawed
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon juice

Instructions:

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.

Original recipe from Wilton.com