You’ll need the recipe for the Basic dairy-free vanilla cupcakes to go with this…
Delicious, fresh and easy icing, no need for synthetic food colouring for this.
Raspberry and Cream Cheese Icing
- 125 g organic cream cheese (for dairy-free/vegan option, you can use a vegan “cream cheese” or vegan buttery spread like Earth Balance)
- 1/3 cup organic icing sugar (I use this one)
- 1/2 pint fresh organic raspberries
In a bowl or a large plate, using a fork, mix the cream cheese with the icing sugar until fully combined and no lumps left. In another small bowl, mash the raspberries (if you prefer, you can use a hand-held mixer). Add the mashed raspberries to the cream cheese mixture until fully combined.
This should give you enough for 12 cupcakes, generously. Add a fresh raspberry on top for decoration and added freshness and sweetness.
(picture courtesy of Aya Photography and Design)