|Raspberry Cream Cheese Frosting|
You would not have to hang around with me for very long to learn how I feel about food colouring, especially food colouring intended for children.
This pretty pink frosting is bursting with tart raspberries and contains no added sugar and no artificial colours. It is the perfect compliment to rich chocolate cake, or will dress up vanilla for a party!
The recipe is not a typo. There really are only two ingredients. To generously frost a dozen cupcakes:
2 cups frozen red raspberries
8 oz cream cheese.
In the microwave, thaw the raspberries for two or three minutes, until the juice starts to pool.
Place a sieve over a small bowl. Pour the berries into the sieve, and stir with a mixing spoon, pushing the juice and pulp into the bowl and retaining the seeds in the sieve. When you have gotten as much of the pulp and juice through as you can, scraping the underside of the sieve as well, put the seeds aside.
To the raspberry pulp and juice, add the cream cheese. Beat with beaters or a whisk until fluffy.
Top your cakes and cool in the refrigerator until you need them. It is perfect for Dark Chocolate Gluten Free Cupcakes.