I'm making a lot of cupcakes in the very near future. A friend is getting married in June and asked me to do them for her (and her 150 guests!). How could I resist? She's been really easy about flavour selection, her main request being the chocolate stout cupcakes with whiskey ganache and irish cream flavour icing. She was also partial to lemon cupcakes, regardless of what filling or frosting adorn them. I decided that maybe raspberry curd would be a nice way to go with the lemon. Lemon + raspberry = classic combination, right? Well it's freaking delicious. Loosely based off the VegNews lemon curd recipe (which I will also be using for some of these cupcakes).
3/4 c coconut milk
1/3 c sugar
2 tbsp cornstarch
1 heaping cup whole, fresh raspberries (I 'measured' them in a glass measuring cup, which goes up to one cup but has some space at the top - I filled it nearly all the way up. Probably looking at about a cup and a half of raspberries)
Whisk together everything but the raspberries over medium heat in a small pan until smooth; add in the raspberries and continue to whisk together, breaking up the raspberries as you whisk. They will cook down once the mixture starts getting warm. Let it start bubbling a little and then turn the heat down to low and continue to whisk, cooking for 5ish minutes or until it's thickened and the raspberries have totally broken down.
Take off heat, strain into a glass container, and refrigerate until cool. Then use it to fill your cupcakes or spread on toast or whatever it is you do with your curd.