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
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.
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.