Tuesday, March 20, 2012

Raspberry Buttercream Frosting

I needed some cupcakes for a church function and decided I wanted raspberry. No apparent reason... but I was inspired to do something with raspberries. The cupcakes were for some 10 year old girls so I wasn't too worried about making the cupcake itself anything fancy. But I wanted the frosting to be 100%  yummy and beautiful. Enter raspberry buttercream.

I ended up using a simple cake mix for the cupcakes themselves. But then I filled them with a delicious raspberry filling and topped them with this raspberry buttercream and I LOVED the frosting. Even my husband, who NEVER touches my cupcakes (he's not a fan of cake or frosting... how sad!) ate two of these. The frosting was that delicious. And it doesn't hurt that it's a pretty pink color.

Raspberry Buttercream
Recipe source: Annie's Eats

16 Tbsp. unsalted butter, softened
6 cups powdered sugar
1/2 cup seedless raspberry jam
1/4 tsp. raspberry extract (optional... I had it so I used it)
pink food coloring

1.  Cream the butter and jam in a large bowl until well combined, about 2 minutes.

2.  Sift in the powdered sugar and raspberry extract and mix until perfectly smooth.  Add pink food coloring if desired.


ohmylanta said...

THose are gorgeous Em!
(wedding quality)

I can't wait to try your recipe.

I recently tried Italian buttercream. I loved it. Have you ever given it a try?

Darla Harbert said...

I loved the frosting. it was really good. Mine weren't as pretty as yours but tasted good! Can you also tell us what you used for the "delicious raspberry filling"?
Thank You!