Raspberry Buttercream Frosting

The cupcake queen (my nine year old daughter) of our home made these cupcakes recently.  The raspberry frosting was so good that I had to post the recipe.  I ate spoonfuls of the icing because I was thrilled with the intense taste of raspberry.

Raspberry Buttercream Icing

(printable recipe)

1 - 12 ounce package frozen raspberries, thawed

1/4 cup sugar

1 tablespoon cornstarch

1/2 cup butter

4 cups powdered sugar

In medium sized sauce pan, combine sugar, cornstarch, and raspberries.  Over medium heat, stir mixture frequently until boiling.  Remove from heat.  Strain the mixture through a sieve, pressing down with spatula or spoon, to remove the seeds.  Cool.

In large mixer, beat butter until fluffy.  Add sugar and strained raspberries.  Mix until incorporated. Pipe onto cupcakes.