Raspberry Curd Filling

The raspberry curd is prepared ahead of time, and allowed to cool down before adding it into the cupcake.  It has a tart and tangy raspberry flavor.

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

2 1/2 cups frozen raspberries
6 eggs
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons Limoncello liquor

1.  In a medium sauce pan, on low heat, add the frozen raspberries.  Gently crush and stir until the raspberries have completely broken down.  Gently mash raspberries over a course strainer into a bowl to get out as much raspberry juice as possible.

2.  Add the eggs and sugar into a small sauce pan and whisk together.

3.  Place the small sauce pan into a larger sauce pan filled half way with water, over medium heat.

4.  Into the egg mixture add the raspberry juice, butter and Limoncello.  Stir constantly for about 10 minutes.  The mixture is ready when it has thickened up a little and coats a spoon.  Remove from heat and allow to cool down.  Pour mixture into a bowl and refrigerate until needed.