Having just celebrated the most summery holiday in Canada (yep, Canada Day), I decided to make some summery cupcakes – white chocolate with raspberry buttercream icing.
Here is the result:
The MOST EXCITING thing about these cupcakes is that color is all natural, from the raspberry sauce!
I got the recipe for the sauce from Making Life Delicious, though I modified it slightly (for one, I doubled it, which made enough for 24 cupcakes + left overs, I didn’t use any vanilla, and I probably used 12 cups of icing sugar, so make sure you have an extra bag handy!).
The cupcakes themselves I made by using a box of white cake mix, following the directions and adding one bag of melted (and then cooled) white chocolate chips.
The result was delicious! The icing was really flavorful and tart, while the sweet cupcakes balanced it perfectly. The icing may have been a lot ofwork, but it was completely worth it!
P.S. The other exciting thing that happened this long weekend, I finally opened my kitchenaid mixer! Post to come…