Blackberry & Raspberry Buttercreams

I used this icing with KD's cupcake recipe and used a vanilla cake mix. This icing has an exciting burst of flavor!

http://www.cakespy.com/blog/2009/8/13/guest-blog-post-lemon-berry-cupcakes-by-patisserie-natalie.html

 

• 2-1/2 sticks unsalted butter; softened (1 stick = 1/2 cup) = 1 1/4 cup needed
• 1 teaspoon salt
• 2-1/2 cups powdered sugar; sifted
• 1/4 cup blackberry sauce
• 1/4 cup raspberry sauce

Beat butter and 1 cup of powdered sugar until smooth.

Divide into two parts, removing half from the mixer bowl.

Add the blackberry sauce to the mixer bowl, along with 3/4 cup of powdered sugar.

Place buttercream in a piping bag and pipe a circle around the outer edge of the cupcake top, spiraling in towards the center.

In the same mixer bowl, add the remaining half of the butter and powdered sugar that was set aside.

Add the raspberry sauce and 3/4 cup powdered sugar and beat until smooth.

Place in a piping bag and pipe an extra dollop on top of the blackberry buttercream.

Blackberry Sauce

• 1 cup blackberries*
• 2 teaspoons sugar
• 1 teaspoon lemon or lime juice

Combine ingredients in a sauce pan and place over medium heat. Stir frequently until juices from berries boil. Using a wooden spoon, crush the berries in the pan. Let boil for 2 minutes to make sauce more dense. Strain the mixture if you prefer to have smoother frostings. Cool in refrigerator.

 

Raspberry Sauce

• 1/2 cup raspberries*
• 2 teaspoons sugar
• 1 teaspoon lemon or lime juice

Combine ingredients in a sauce pan and place over medium heat.

Stir frequently until juices from berries boil.
Let boil for 2 minutes to make sauce more dense.
Cool in refrigerator


*My Version:
I used:
1 frozen carton of Raspberries
2 tsp sugar
1 tsp lime juice
I also used a whole lot more icing sugar than called for in recipe - 1/2 c icing sugar to 3 1/2 cups butter ratio