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Oh man, these might be my new favorite! I made Raspberry Cupcakes with Cream Cheese Frosting...and they are too delicious! The color came out beautiful! Absolutely no artificial food coloring or dyes in these.
I find that many "berry" flavored cakes tend to be rather dull...or just too artificial tasting. This is usually because it calls for extracts or jelly/jams, which can sometimes taste too sugary or just not the way I want them to taste. For these cupcakes, I used a large bag of organic frozen (thawed) raspberries. When blended into the batter it became the most amazing color, even after being baked! They're super moist and have an amazing floral Raspberry taste that I'm just loving sooo much.
I'm a purist when it comes to Cream Cheese frosting, too. I neverrr buy it premade. Way too sugary. It just doesn't taste the same as homemade! (ゝω・)b
This recipe is actually REALLY easy! It's just your basic favorite white cake recipe (you could even use box cake if you want) make it as usual with all the ingrediants you normally need, then you just add a 10oz bag of thawed frozen raspberries to the batter and mix well. I've also made this recipe with the frozen raspberries plus a 2oz box of organic raspberry gelatine powder, too. For people who REALLY love raspberry flavor.
The trick to cream cheese frosting is to not over mix it, otherwise it will become very runny. Cream cheese frosting in general is a very soft frosting (not meant for piping) so if you're looking for a frosting that will be firm, I would go with a butter cream frosting. Personally though, I love cream cheese frosting with any recipe that calls for fruit (cheese and fruit, right? XD) so the best tip is try not to over mix, and make sure your cream cheese and butter is room temp. Here is a good recipe:
8oz package of cream cheese 1/4 cup butter (half stick) 2 cups powdered sugar 1 tsp vanilla extract In that order, all at room temperature.
Some people prefer more sugar, but I also find that less sugar makes for a less runny frosting. Good luck~