Dessert Recipes for Every Occasion

Raspberry Frosting

Ingredients:
Frosting:
-1/2 cup fresh raspberries
-1/2 cup butter
-4 ounces cream cheese
-3 1/2 to 4 cups powdered sugar
-1/4 teaspoon vanilla
Ganache:
-1/2 cup whipping cream
-4 ounces semi-sweet chocolate
Garnish:
-15 raspberries

Instructions:
Frosting:
Puree the 1/2 cup raspberries in a food process, blender, or with a hand blender. If you don't want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3-4 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds. Beat butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add raspberry puree and vanilla and beat until completely combined. Place frosting into a pastry bag fitted with a piping tip.
Ganache:
Heat whipping cream in the microwave for 40-60 seconds until hot. Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.
Assembly:
Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon over the top and press a berry in. Serve immediately. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.