Love is in the air this week. I shared yesterday that I’m taking Kyle to the Winter Wildlands Alliance’s Backcountry Film Festival tonight at the Eagles downtown. We’re very excited :)
For all of my other lovely friends and co-workers, I whipped up some raspberry lemonade cupcakes. I don’t normally do the recipe thing, but I get lots of questions about my frosting, so here goes something new…
Andrea’s Raspberry Frosting:
- 1 stick butter
- 1 package cream cheese (full fat for both, people, this isn’t a diet)
- 1-2 tsp. vanilla
- Handful of fresh raspberries
- About 3-4 cups of powdered sugar (to taste)
Make sure both the butter and cream cheese are room temperature and mix those together with the vanilla well. Then add in the raspberries and sugar to taste. I prefer mine a little less sweet, especially if I’m serving adults.
That’s it for the frosting. It’s pretty stinkin’ easy, which is probably why I like it so much. The best part is, if you leave the raspberries out, it makes a great vanilla buttercream frosting or you can add in other berries or flavors (I added some Bailey’s once and it was amazing!)
I have an awesome lemon cake recipe too, but I didn’t use it this time. Instead, I got the “super moist” lemon cake mix from the store and replaced the oil, water and eggs with a cup of Hefeweizen (the alcohol cooks out so it’s still safe for kids). The beer really holds in the moisture and makes the cake more dense, which I love.
That’s all there is to it. Happy cake making!