Saturday, August 14, 2010

Raspberry Beret

This cupcake is all about the icing. I took a standard buttercream recipe and added raspberry puree to it. 




I first mashed the raspberries through a sieve to remove the seeds then cooked the mixture down and let cool. I added a few tablespoons to the frosting. It gave it such a fresh natural taste.













I also added a bit of the puree to some reserved cupcake batter and was hoping to get a marble effect - it didn't work. It just stayed on the top. I probably should have layered the batter to achieve that effect.


The final product....



...with a little bling!