Raspberry Frosting (on lemon cupcakes)
Jesse's birthday was the 2nd and we spent it at Jay Peak snowboarding and enjoying their new water park! We were so fortunate in this nearly snowless winter to get a powder day on the first day and beautiful groomed powder the second. We were joined by Jesse's Dad and step-mom + one of his best friends Ian.
In my opinion everyone should always get birthday cake on their birthday. Jesse loves lemon bars + lemon cake so I decided to make lemon cupcakes. I was short on time so I found a pre-mixed box that was dairy free and made those (they were delicious!!!!!!!!!!!!!!!!!!!!!) but I did try a new frosting recipe (since the peach one was a fail) and had great success! Jesse, his dad and myself are all lactarded so I really wanted this to taste good :)
The recipe for the frosting was so simple!
- 1 cup earth balance vegan "butter" (this has no butter flavoring)
- 1/2 cup raspberry jam (I used seedless)
- 3 cups powdered sugar
- In a large bowl beat "butter" and jam together until well combined
- add powdered sugar 1 cup at a time
- mix thoroughly
If you will not be decorating your cake/cupcakes immediately I would definitely put this frosting in the fridge pretty quick, it started to just barely separate until it was cooled and then I had no problems with that. Before spreading let it come to room temperature.
This was a very good frosting and went really well with the lemon cupcakes. All the lactards enjoyed several. :)