Fresh Raspberry and Cream Cheese Icing | Vegan Option

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)