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!

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