Strawberry  Filling*
*modified from {this} recipe
Prep Time: 20 minutes
Cool Time: 20 minutes

Ingredients:

• 2 cups diced strawberries {or fruit of choice}
• 3/4 cup water
• 4 TBS tapioca starch {same as tapioca flour; 2 TBS cornstarch would work as well}
• 1/2 cup sugar

Directions:
Add 1/2 cup of the water, strawberries, and sugar to pot and heat over medium heat. When the mixture is just beginning to boil, add remaining 1/4 cup water and the tapioca starch. Stir constantly until the mixture is boiling and has thickened. Let cool before piping into cupcakes.

I already had a little $8 kit from Target with 4 icing tips and a bunch of bags. So when it was time to fill my cupcakes, I started with the tip specifically for piping in filling {pictured below.} Sadly it ended up being to narrow for some of the strawberry chunks, so I switched to the the shorter, wider tip. Basically to fill the caupcakes you just push the tip into the top of the cupcake and give the piping bag a good squeeze – be generous! I was surprised how little my cupcakes were actually filled based on what it felt like I was putting in them.

Here’s what they looked like after being filled:

For the frosting I made my standard mix {1 stick butter, 1 tsp vanilla, a splash of milk & powdered sugar} and then added two heaping spoonfulls of the leftover strawberry filling. I had to add more powdered sugar to get it thick enough to pipe – You want it REALLY thick for this particular mix.

And some cute little toppers I found at Hobby Lobby on clearance. I think my favorite part of these is the frosting – I had no idea if it would work to just mix in the strawberry filling, but it tastes SO good!

— PIN for Later —