Raspberry Lemon Buttercream Frosting
Cupful of Sprinkles @cupfulofsprinkles
This is one of my favourite, summery cupcake frostings. Made with lemon curd and fresh raspberries, this vibrant, naturally coloured raspberry lemonade buttercream is definitely for the one with a big sweet tooth.
Open in Cookpad AppCooking Instructions
- 1
Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- 2
Add 3 oz / 85 grams icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- 3
Add another 3 oz / 85 grams icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- 4
Place the lemon curd in the bowl and whisk until combined, tasting and adjusting for preference
- 5
Add the raspberries and blend until thoroughly combined. It may look quite wet at this point, add the remaining icing sugar and mix everything together.
- 6
The juice in the raspberries react with the butter, giving the icing a speckled effect. This is just where the fat and liquid content struggle to mix. Please do not worry, this has not curdled, this is the desired consistency.
- 7
Add one tablespoon of the frosting to the top of your cupcake. Then, use a butter knife or palette knife to roughly ‘smear’ the icing on top of the cake.
- 8
Top with any remaining lemon zest and enjoy!
- 9
These cakes are best eaten straight away, but if there are any left overs store in the fridge and eat within 2 days.
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Welcome to Cupful of Sprinkles! My little space on the internet to share two of my favourite things; delicious bakes and simple recipes. Visit my blog www.cupfulofsprinkles.com
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