raspberry swirl cupcakes with raspberry buttercream

Raspberry Puree

2 12 oz pkgs of unsweetened frozen raspberries

1/2 cup sugar

2 TB cornstarch

1 tsp lemon juice (fresh is best)

Place berries in a medium bowl. You can either place them on the counter to defrost, or in the fridge overnight. Once thawed, put the berries in a fine colander or sieve over a bowl and mash the berries until all the juice is out, and there are only seeds left. Chuck the seeds.

In a small saucepan BEFORE putting the pan on the stove, combine the puree with the cornstarch, stir well. Bring to a boil over medium heat, stir constantly for 2 minutes or until desired consistency is reached. Take off of heat, and add the lemon juice.

Let cool before using, but not in the fridge- it will gel up quite a bit in the fridge, and it needs to be syrup consistency for the following recipe.

Raspberry Swirl Cupcakes

1 pkg vanilla cake mix (betty crocker is the best)

1 stick butter, at room temp

1 1/4 cups water

3 eggs

2 TB raspberry puree

1 TB vanilla

pink food coloring

Preheat oven to 325. Line muffin tin with liners.

In a medium mixing bowl, mix all ingredients on low for 30 seconds, then on medium for 2 minutes. Add food coloring to desired pink-ish hue is achieved.

Portion 4 TB into each cupcake liner. Put about 1/4 tsp of raspberry puree in middle of each cupcake. Swirl into batter with a toothpick. Bake for 17 minutes.

Let cool. Make frosting.

Raspberry Buttercream

2 sticks butter, at room temp

1 TB light corn syrup

1 TB vanilla

4 TB raspberry puree

4 cups powdered sugar

1/4 cup heavy whip

Cream butter on high for 3 minutes. Slowly add vanilla, corn syrup, and puree. Whip until combined. Add the sugar in 2 parts, on low speed. Pour in the heavy whip, and whip on high for 3 more minutes so the frosting is fluffy and delicious.

Pipe onto cupcakes, (I used a big star tip). Stick them in the fridge until ready to eat.

Nom nom nom.

Yum!