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!
