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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American


  • 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


  • 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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