It was always a dream of mine to open a cupcake shop. I envy all of the women locally who have done it, because they have all done a marvelous job.
I serve cupcakes to celebrate really special occasions in our house. Recently I made them for my daughter Cait and her sister Chantal and although they are all grown-up, I felt the occasion deserved something pink and luscious, just like they would have liked as little girls.
I decided to make a raspberry buttercream this time. The raspberries were frozen but still did the trick. My usual super-sweet icing was mellowed by the tart raspberries. It truly was perfection if I do say so myself. Recipe below.
- 1/2 cup butter, softened
- 1/2 cup fresh raspberries (frozen is okay, really just let them thaw!)
- 1 teaspoon vanilla extra
- 3-4 cups icing sugar
Mix the first three ingredients, then add icing sugar to desired consistency.
Yep, it was a “sweet” celebration!