So of course I had to try to top her and make something even more awesome for the next person’s birthday. I went with rainbow cupcakes with raspberry buttercream.
I used version II of the white cake recipe from “The Joy of Cooking” as my cupcake recipe. I wouldn’t suggest using this recipe. You lose some of the loft from handling the batter so much for these cupcakes. Now I know.
The buttercream. The person who actually had the birthday told me that she liked raspberry. So I made raspberry buttercream.
1. In a small sauce pan cook down about 12 ounces of berries. I didn’t have 12 full ounces of raspberries, so I put some blueberries and blackberries in too. You want to cook this until it’s pretty thick. The directions I followed suggest down to 1/4 cup, but I lost patience and stopped before then. Let it cool.
2. Sift/filter (what word am I looking for?!?) out the seeds.
3. Cream 1 stick of butter.
4. As the mixer is going, add in batches, 2 cups powdered sugar, the sauce, and 1/2 tsp lemon juice. Blend until smooth.
5. Add another 1.5 cups powdered sugar, or to taste and desired consistency.