Tuesday, March 20, 2012
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.
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)