My older sister wanted a chocolate raspberry cupcake with raspberry buttercream for her birthday. As I looked for a good recipe I came up empty. So I developed my own. The cupcake still has some work to be done, but the buttercream was amazing!!
24 ounces fresh raspberries (or 1/2 cup frozen and thawed raspberries for pureed version)
1 cup unsalted butter
Pinch sea salt
3 1/2 cups confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract
- Place the fresh raspberries in a sauce pan and cook down until the raspberries have broken and are floating in their liquid (you can encourage them by smashing them with the back of a wooden spoon or spatula).
- With a fine mesh sieve, drain the raspberry liquid into a bowl. Make sure to get as much of the liquid out of the raspberries as possible.
- Place the liquid back into the sauce pan and cook down until thick and syrupy.
- Put into the refrigerator to cool while you prepare the rest of the ingredients.
- *If you decide to puree instead, take 1/2 cup frozen and thawed raspberries and puree until liquified. Set aside.*
- Place 2 sticks (1 cup) softened and unsalted butter into a stand mixer.
- Add the sifted confectioners’ sugar, vanilla extract, sea salt, and raspberry syrup (about 1/2 cup) or puree (use about 5 tablespoons).
- Whip until you reach a thick, creamy consistency with enough raspberry flavor for your taste buds!
- Pipe on cupcakes or spread on a cake.
*This recipe can frost approximately 12 full-sized cupcakes.