Monday, October 3, 2011

Raspberry Buttercream

This post is just a quick frosting suggestion that can dress up a variety of cupcakes: Raspberry. I put this on top of a chocolate cupcake the other day, and I think they were a delightful match.

Raspberry Buttercream:

  • 1/2 cup butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup frozen raspberries, thawed (or fresh!)

Beat butter until fluffed. Add powdered sugar and beat together until crumbly. Scrape sides of the bowl and add vanilla. Mix until incorporated and fluffy. Toss in the raspberries and mix until incorporated (scrape the bowl again). Initially, the moisture in the raspberries will make it look like the butter is separating, but once you've blended it all together it should come together nicely.

Delightfully tart and tasty!

Probably would have made a better Valentine's Day Post, huh?

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