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Orange Curd Filling

Cake Recipes | 0 comments

I made this filling to squeeze into my wedding cupcakes, It could also be used as filling for a layer cake.

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Orange Curd Filling

Joan Donogh
Filling for cake or cupcakes.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup orange juice
  • 1 egg lightly beaten
  • 2 tablespoons butter
  • 1 1/2 teaspoons finely grated orange rind

Instructions
 

  • In a medium saucepan combine sugar and cornstarch. Gradually whisk in orange juice. Whisk in egg. Heat over medium heat, whisking constantly, until thickened (consistency should be like pudding).
  • Remove from heat and stir in butter and orange rind.
  • Cover, placing plastic wrap directly over filling to prevent skin from forming, and chill well before using to fill cupcakes or cake.

 

 

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