In preparation for the event, Sally had mentioned to my Mom that she had to supply finger foods along with the other featured artists. So then, my mother turned to me. And that is where the Dark Chocolate Fudge Cupcake with Fresh Raspberry Buttercream Icing comes in.
I made 80 of these delicious mini-cupcakes. And I was proud of them. Why was I proud you ask? Well, it was the first time I'd ever ventured into the realm of making up my own icing recipe. And, it was so delicious, that I wanted to eat all 80 of this little cupcakes myself.
Want to know how to make your own? Well, I'll tell you....
First bake these in mini cupcakes. That's right. I cheated, although, this time I have an excuse. I was on an island people. Do you have any idea how EXPENSIVE groceries are on an island? A package of Oreo's is $7.00 up there. Serious!
Raspberry Butter Cream Icing
- quart of fresh raspberries
- 1 cup of butter, room temperature
- 4 cups of powdered sugar
- First, puree your raspberries in your food process or blender. Make sure they are all well processed.
- Drain your raspberry puree through a strainer to get rid of all the seeds. This can take some jiggling around, but sooner or later you'll get it all out.
- Take your room temp. butter and cream it in your mixing bowl. Slowly add the seedless puree. (I wanted to know what raspberry butter tasted like, so I tried it. Pretty darn good.)
- Slowly add your powdered sugar, until you reach frosting consistency.
- Frost cupcakes and ENJOY!