Raspberry Buttercream Frosting

Makes: 15-18 cupcakes Prep time: 30 minutes How to Make The Best Raspberry Buttercream Frosting For the Raspberry Buttercream Fosting, you will need 1 cup of Butter – softened 5 cups of Powdered Sugar 6 oz. fresh Rasberries Decorating Bags Wilton 2D Decorating Tip Mixer Small Blender/Food Processor Food Sieve/Strainer directions Puree the raspberries and Read More

best-raspberry-buttercream-frosting-main

Makes: 15-18 cupcakes

Prep time: 30 minutes

How to Make The Best Raspberry Buttercream Frosting

For the Raspberry Buttercream Fosting, you will need

  • 1 cup of Butter – softened
  • 5 cups of Powdered Sugar
  • 6 oz. fresh Rasberries
  • Decorating Bags
  • Wilton 2D Decorating Tip
  • Mixer
  • Small Blender/Food Processor
  • Food Sieve/Strainer

directions

  • Puree the raspberries and then run the pureed raspberries through a sieve. You will need approximately 1/2 cup of raspberry puree. The 6 oz. clamshell of Raspberries equals about 1 1/2 cups of whole Raspberries. This amount of whole Raspberries will give you the 1/2 cup of puréed Raspberries that you need for the frosting.
  • In a mixer, add the powdered sugar. We don’t sift it. If it is really lumpy, we use the mixer paddles to break it up. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Continue to beat on medium speed until the frosting is creamy. Add the 1/2 cup Pureed Raspberries. This can be a “wet” frosting, if it is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency. If the frosting is too thick/dry, put a little bit of water in the raspberry purée container that you had and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
  • How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Raspberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

Raspberry Butterceam Frosting recipe taken from Two Sisters Crafting

Chocolate Angel Food Cupcakes with Raspberry Frosting

Makes: 14-16 cupcakes Prep time: 35 minutes Cooking time: 20 minutes cupcake ingredients 3/4 cup + 2 Tbsp (182g) granulated sugar 1/4 cup + 3 Tbsp (56g) cake flour 2 Tbsp (11g) cocoa powder 1/8 tsp salt 6 large egg whites (212g), at room temperature* 2 1/2 Tbsp (37ml) warm water 3/4 tsp vanilla extract Read More

raspberry__cake

Makes: 14-16 cupcakes

Prep time: 35 minutes

Cooking time: 20 minutes

cupcake ingredients

  • 3/4 cup + 2 Tbsp (182g) granulated sugar
  • 1/4 cup + 3 Tbsp (56g) cake flour
  • 2 Tbsp (11g) cocoa powder
  • 1/8 tsp salt
  • 6 large egg whites (212g), at room temperature*
  • 2 1/2 Tbsp (37ml) warm water
  • 3/4 tsp vanilla extract
  • 3/4 tsp cream of tartar

directions

  1. Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour, cocoa powder and the salt.
  2. In a large mixing bowl, whisk together egg whites, water, vanilla extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form (see link here for what medium peaks are). Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
  3. Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes, until toothpick inserted into center of cupcake comes out clean. Cool completely then spread Chocolate Cream Cheese Whipped Cream over cupcakes just before serving, dust with cocoa if desired and top with fresh fruit.

For the Raspberry Buttercream Fosting, you will need

  • 1 cup of Butter – softened
  • 5 cups of Powdered Sugar
  • 6 oz. fresh Rasberries

directions

  • Puree the raspberries and then run the pureed raspberries through a sieve. You will need approximately 1/2 cup of raspberry puree.
  • In a mixer, add the powdered sugar. We don’t sift it. If it is really lumpy, we use the mixer paddles to break it up. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Continue to beat on medium speed until the frosting is creamy. Add the 1/2 cup Pureed Raspberries. This can be a “wet” frosting, if it is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency. If the frosting is too thick/dry, put a little bit of water in the raspberry purée container that you had and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
  • How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Raspberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

Raspberry Butterceam Frosting recipe taken from Two Sisters Crafting

best-raspberry-buttercream-frosting-main

Blackberry Jelly

Makes: 3-5 jars Prep time: overnight Cooking time: 30 minutes – 1 hour Recipe taken from BBC Food. The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits. ingredients 3 lbs. fresh blackberries 2 large cooking apples, washed, cored and diced 1 Read More

blackberry_jelly

Makes: 3-5 jars

Prep time: overnight

Cooking time: 30 minutes - 1 hour

Recipe taken from BBC Food.

The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits.

ingredients

  • 3 lbs. fresh blackberries
  • 2 large cooking apples, washed, cored and diced
  • 1 1/2 cups of water
  • juice of 1 lemon
  • granulated sugar (amount to use determined by amount of juice extracted)
  • sterilized jam jars and jam pot covers

directions

  1. Prepare cheesecloth or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the cheesecloth with a large bowl beneath, ready for the fruit juice to drip through.
  2. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
  3. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
  4. Tip the soft fruit and juice into the cheesecloth and leave to drip for 8 hours or until all the juice has been released.
  5. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven (250F) for 10-15 minutes.
  6. Measure the juice. For every 2 cups of juice, use 2 1/4 cups sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
  7. Skim away any foam from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.

Poached Pears in Blackberry Wine

Makes: 6 servings Prep 15 minutes Cook time 20 minutes ingredients 2 cups red wine 3/4 cup water 1/3 cup caster sugar 8 oz. blackberries 6 pears 1 cinnamon stick, halved 6 cloves 1 tablespoon cornflour directions Choose a saucepan that the pears will fit snugly into then add the wine, water and sugar to Read More

Poached-pears-in-blackberry-wine

Makes: 6 servings

Prep 15 minutes

Cook time 20 minutes

ingredients

  • 2 cups red wine
  • 3/4 cup water
  • 1/3 cup caster sugar
  • 8 oz. blackberries
  • 6 pears
  • 1 cinnamon stick, halved
  • 6 cloves
  • 1 tablespoon cornflour

directions

  1. Choose a saucepan that the pears will fit snugly into then add the wine, water and sugar to the pan. Add half the blackberries and heat gently for 5 minutes until the sugar has dissolved. Crush the blackberries with a potato masher, press the syrup through a sieve and discard the blackberry seeds then return the syrup to the saucepan.
  2. Peel the pears leaving the stalks on then add to the blackberry wine with the cinnamon and cloves. Simmer gently for 10-15 minutes, turning the pears until evenly coloured.
  3. Lift the pears out of the wine and transfer to a bowl. Mix the cornflour with a little water in a cup until a smooth paste. Stir into the blackberry wine then bring to the boil, stirring until thickened and smooth. Pour the syrup over the pears then add the remaining blackberries and leave to cool.
  4. Serve with spoonfuls of amaretti cream, see tip.

Tip

  • Amaretti cream – break crisp amaretti biscuits into small pieces with fingertips then fold into a 250 ml (8 fl oz.) carton of full fat crème fraiche.
  • The pears can be covered and left at room temperature for 2-3 hours or can be made the day before and chilled in the fridge. Take out of the fridge about 30-60 minutes before serving.

Braised Red Cabbage with Blackberries

Makes: 6 servings Prep 15 minutes Cook time 40 minutes ingredients 1 oz. butter 1 onion, finely chopped 1 lb. red cabbage, quartered, woody core cut away, thinly sliced 2 tablespoons light muscovado sugar 2 tablespoons red wine vinegar 1 teaspoon ground mixed spice ¼ pint apple juice Salt and freshly ground black pepper 8 Read More

Braised-Red-Cabbage-with-Blackberries

Makes: 6 servings

Prep 15 minutes

Cook time 40 minutes

ingredients

  • 1 oz. butter
  • 1 onion, finely chopped
  • 1 lb. red cabbage, quartered, woody core cut away, thinly sliced
  • 2 tablespoons light muscovado sugar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground mixed spice ¼ pint apple juice Salt and freshly ground black pepper 8 oz. blackberries

directions

  1. Heat the butter in a saucepan, add the onion and fry for 3-4 minutes, stirring until softened. Stir in the red cabbage then the sugar, vinegar, spice and apple juice. Season well with salt and pepper.
  2. Cover and cook gently for 20-30 minutes, stirring from time to time until the red cabbage is tender. Add the blackberries and cook gently for 10 minutes. Spoon into a serving dish, serve with roast turkey, chicken or casseroled lamb or beef.

Pear & Raspberry Juice

Makes: 2 servings Prep 5 minutes ingredients 2 x 6oz containers fresh raspberries 4 just ripe pears, quartered (no need to peel and core) 4 teaspoons Grenadine syrup Juice of 1 lime Optional chilled sparkling water to finish directions Feed the fruit through an electric juicer and stir the grenadine syrup and lime juice into Read More

Pear-Raspberry-Juice

Makes: 2 servings

Prep 5 minutes

ingredients

  • 2 x 6oz containers fresh raspberries
  • 4 just ripe pears, quartered (no need to peel and core)
  • 4 teaspoons Grenadine syrup
  • Juice of 1 lime
  • Optional chilled sparkling water to finish

directions

  1. Feed the fruit through an electric juicer and stir the grenadine syrup and lime juice into the raspberry juice mix.
  2. Pour into two glasses half filled with ice and top up with chilled sparkling water.

Roasted Sweet Potato Soup with Blackberry and Basil Sauce

Makes: 4-6 servings Prep 50 minutes (including sweet potato roast time) ingredients 6 oz of blackberries 3 large sweet potatoes 2 tbsp of coconut oil 1 white onion 2 garlic cloves, crushed 1 can coconut milk 2 1/2 cups fresh vegetable or chicken stock 1 tbsp of finely chopped basil 1 tsp of lemon juice Read More

Roasted-Sweet-Potato-Soup-with-Blackberry-and-Basil-Sauce

Makes: 4-6 servings

Prep 50 minutes (including sweet potato roast time)

ingredients

  • 6 oz of blackberries
  • 3 large sweet potatoes
  • 2 tbsp of coconut oil
  • 1 white onion
  • 2 garlic cloves, crushed
  • 1 can coconut milk
  • 2 1/2 cups fresh vegetable or chicken stock
  • 1 tbsp of finely chopped basil
  • 1 tsp of lemon juice
  • 2 tbsp of honey
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of freshly chopped parsley
  • salt

directions

  1. Preheat the oven to 400°F
  2. Cut the sweet potato into large chunks. Melt 1 tablespoon of coconut oil and rub the sweet potato in the oil, roast in the oven for 40 minutes until golden and cooked through.
  3. Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while you make the blackberry sauce.
  4. Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens.
  5. Blend the soup and top with the blackberry sauce and freshly chopped parsley.

Raspberry Parfait

Makes: 4 servings Prep 15 minutes ingredients 2 cups fresh raspberries, divided 1/4 cup sugar 2 tablespoons fresh lemon juice 1 cup vanilla frozen Greek yogurt 1 cup granola try other toppings too! We suggest nuts, shaved chocolate and other seasonal berries directions Combine 1 cup of raspberries, sugar, and juice in a small saucepan Read More

raspberry-parfait

Makes: 4 servings

Prep 15 minutes

ingredients

  • 2 cups fresh raspberries, divided
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup vanilla frozen Greek yogurt
  • 1 cup granola
  • try other toppings too! We suggest nuts, shaved chocolate and other seasonal berries

directions

  1. Combine 1 cup of raspberries, sugar, and juice in a small saucepan over medium heat and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Place raspberry mixture and remaining raspberries in a bowl; cool 10 minutes in freezer.
  2. Place a generous heap of yogurt in each of 4 glasses. Top each serving with raspberry mixture and chocolate shavings. Repeat with remaining yogurt, raspberry mixture, and chocolate.

Try other flavors of greek yoghurt as well. We love this recipe with coconut and lemon yoghurt.

Raspberry Lemonade

Makes: 6 servings Prep 10 minutes This recipe was adapted from epicuirious. ingredients 3 cups fresh raspberries 1 cup sugar 1/2 cup water 1 1/2 tablespoons grated lemon peel 1 cup fresh lemon juice 1 1-liter bottle (33.8 ounces) chilled sparkling water or club soda Ice cubes Fresh raspberries and lemon slices for garnish directions Read More

raspberry-lemonade

Makes: 6 servings

Prep 10 minutes

This recipe was adapted from epicuirious.

ingredients

  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1/2 cup water
  • 1 1/2 tablespoons grated lemon peel
  • 1 cup fresh lemon juice
  • 1 1-liter bottle (33.8 ounces) chilled sparkling water or club soda
  • Ice cubes
  • Fresh raspberries and lemon slices for garnish

directions

  1. Combine raspberries, sugar, and 1/2 cup water in medium saucepan. Mash raspberries and stir over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold.
  2. Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Add fresh raspberries to each glass. Garnish with lemon slices and serve.

Raspberry Gelato

Makes: 7 servings (1 cup each) Prep 30 minutes + freeze time This recipe was originally published by Cuisinart. ingredients 4 cups red raspberries 1 cup granulated sugar 2-1/4 cups half-and-half, divided 6 large egg yolks 1/4 cup fat-free powdered milk 1 cup heavy cream 2 teaspoons pure vanilla extract 1-2 drops red food coloring, Read More

Red Raspberry Gelato

Makes: 7 servings (1 cup each)

Prep 30 minutes + freeze time

This recipe was originally published by Cuisinart.

ingredients

  • 4 cups red raspberries
  • 1 cup granulated sugar
  • 2-1/4 cups half-and-half, divided
  • 6 large egg yolks
  • 1/4 cup fat-free powdered milk
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1-2 drops red food coloring, optional (will enhance color)

directions

  1. Place raspberries in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds -- you will have approximately 2 cups red raspberry purée; reserve.
  2. Place the sugar and 1 1/4 cups of the half-and-half in a 2 1/2 quart saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (can use a hand or stand mixer fitted with the whip on low speed). While whisking, add 1/2 cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer.
  3. Stir in remaining half-and-half, powdered milk and heavy cream.
  4. Strain the mixture through a fine mesh strainer; stir in reserved raspberry purée, vanilla, and food coloring. Cover and refrigerate at least 6 hours before continuing.
  5. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.