Raspberry Buttercream
To top cooled cupcakes
Ingredients
- ½ cup solid vegetable shortening
- ½ cup butter or margarine, softened
- 1 tsp clear vanilla extract
- 4 cups sifted confectioners’ sugar
- ½ cup fresh raspberries.
Instructions
- Be sure to wash and dry raspberries thoroughly before mixing them in.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed.
- beat at medium speed until light and fluffy.
- Keep bowl covered with a damp cloth until ready to use.
- Roll the cupcakes in pink decorating sugar before the buttercream has set.