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Yes, it really was that pink. This is a mixed berry buttercream crowning a vanilla butter cupcake. To get this level of bright berry goodness see the recipe below.

1/2 cup frozen mixed berry wild cherry blend (Trader Joe’s brand, but I’m sure other unsweetened frozen berry blends would work just fine), thawed with juices.
1 cup cool room temp butter
1/2 tsp salt
1 tsp vanilla
1 tsp almond flavoring
3-4 cups of powder sugar
1-3 TBS cream or milk as needed

Add frozen berries with juices to mixer and beat until broken down. Purists may want to push the berry mixture through a sieve to remove the seeds; I happen to like the contrast of texture and evidence of real fruit. Add butter and salt then mix until fruit is incorporated into the butter, about 3 minutes. Turn off mixer and add 2 cups of sugar. Mix on low until incorporated, then add extracts and another cup of sugar, then another. Beat on medium speed about 2 minutes until frosting lightens up.

This is when you have to step away from the recipe and go on instinct. Is it too thin? then add another cup of sugar. Is it too thick, add a TBS of milk. Cream in mixer for another 3-5 minutes  until light and fluffy. Spoon into decorating bag and decorate cupcakes, or fingers as desired. I think a fresh berry on top would be a perfect decoration to complete the cake.

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