I made this filling to squeeze into my wedding cupcakes, It could also be used as filling for a layer cake.
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 cup orange juice
- 1 egg, lightly beaten
- 2 tablespoons butter
- 1½ 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.