Naomi's Raspberry Delights for Summer
Directions
- prepare cupcakes as directed on box & let cool
- mash raspberries into pulp, strain & set aside to prepare buttercream frosting
- 1/2 cup of softened butter
- 3-4 cups of sifted icing sugar
- raspberry pulp
- 1/4 tsp of fresh lemon juice
- whip butter & icing sugar together slowly adding in the raspberry pulp & lemon juice
- add more icing sugar if needed
- scoop icing into piping bag & use large flower tip
- ice each cupcake & add sprinkles