Hello lovely readers!
I have never done just a frosting post, but with this frosting, I couldn’t help it!
Last week, one of my beautiful friends, Emma, got married! It was a small wedding, but a very touching one. Well, I have known this amazing girl for the past 10 years. We met on the first day in the first class of university, and the two of us, along with another phenomenal friend Breanna, have been close ever since. We also got into a little tradition of taking a picture of the three of us at each of our weddings. I know, we are pretty freakin’ adorable.
Anyways, I digress. I was asked to help out with the wedding! I put my Teacher-in-July time to good use, and made paper flowers for the centerpieces, a decorative paper flower bouquet, and I was the exclusive cupcake provider for the wedding!
It was an amazing honour to be able to provide the cupcakes for the wedding, and I couldn’t be happier for this wonderful human I am lucky to call a friend. Cheers to you, Emma!
For dessert, I provided twelve dozen cupcakes. Six dozen were London Fog cupcakes; that is, my Earl Grey Tea cake to which I added a simple vanilla buttercream frosting, and the other six dozen were Chocolate Raspberry. I used my Death by Chocolate cake recipe, and topped it with this beautiful buttercream.
I unfortunately only got a few pictures in passing, and no close ups of the London Fog cupcakes, so I can’t really write a post on that buttercream. The above picture was not even taken by me, but I saved it because it is a beautiful picture of my work (cupcakes and paper flower bouquet), so I am using it as shameless self-promotion. But, I can tell you that I used my cake recipe, and just cut the baking time down to about 25 minutes for the Earl Grey tea cakes.
The Chocolate Raspberry cupcakes were decadent. As I have already done a post on the cake, I figured why not create a post on the Raspberry frosting?
So, here goes! The best thing about this frosting is that you can use fresh or frozen raspberries! I had a huge Costco bag of raspberries, so I used frozen and the frosting turned out gorgeously.
Lastly, don’t worry. I had to times this recipe by five in order to ice all 6 dozen cupcakes. The recipe below is for a single batch of cupcakes, usually between 12 and 16 cupcakes. Remember, icing varies depending on the maker, so if you don’t like a lot of icing on your cupcakes, you will be able to ice more of them.
Yield: 4-5 cups icing (enough for 12-16 cupcakes)
1½ c. raspberries (fresh or frozen)
1 c. butter, softened
3½ – 4½ c. icing sugar
1 tbsp. heavy cream or milk
¼ tsp. salt
Put the raspberries in a food processor or blender, and blend until a puree is formed. Push the puree through a metal sieve into a saucepan to remove the seeds.
In the saucepan, gently boil the raspberry puree while stirring occasionally. Allow to boil for 10-20 minutes, or until it is about ¼ to 1/3 of the original volume. It should be nice and thick, like jam. Transfer to the fridge or the freezer to chill fully. The puree must be cold before adding to the frosting, or the frosting will separate.
In the bowl of a mixer fitted with the whisk attachment, beat the butter until fluffy. Turn the mixer off, add 2 cups of icing sugar, and incorporate the sugar on low, then beat in to fully incorporate.
Beat in 2-3 tablespoons of the chilled raspberry puree and the salt. If you want to add more raspberry puree, you can, but it will change the consistency, and you might need to add extra icing sugar to stabilize.
Beat in the remaining icing sugar, a half cup at a time, until your desired sweetness. If the frosting is a little thick, you can add the cream or milk and incorporate until your desired sweetness and consistency is achieved.
Spread onto your desired cake, or pipe onto cupcakes.