Saturday, October 9, 2010

Raspberry Buttercream Frosting

MMmmmmmm..... My friend Stephanie brought some delicious cupcakes with raspberry frosting to a little get together we had while I was out in Utah this summer. This inspired me to look for a recipe. I ended up using this frosting on top of little "cupbrownies" at Robby's birthday party we had in Utah. (I prefer brownies over cake, and thought it would be fun to make little cupcakes out of brownies.... just poured chewy/fudge brownie batter into muffin tins with the cupcake papers and baked them up.) They were cute and soooo tasty!


1/2 cup butter, softened

1/2 cup fresh raspberries

1 teaspoon vanilla extract

1/8 teaspoon salt

1 (16-oz.) package powdered sugar


1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

I usually end up adding MORE raspberries than it calls for. I just blend in a little more at a time at the end until it tastes how I want it. 
Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.

1 comment:

Keriann said...

They were really yummy when you made then in Toledo too. I love this frosting!