While my sister was over, she kept talking about a cupcake show she had watched. So I ended up baking her some vanilla cupcakes with raspberry buttercream. The cupcake recipe I used can be found here. I have made it a few times before. It is pretty quick and simple. I did lessen the amount of baking soda and flour a little which resulted in a more moist cake (I used large eggs. If using extra large eggs then the flour amount is probably fine).
The buttercream recipe I adapted from a few recipes I have tried in the past. I don’t like using food colouring very often and prefer to use fruit to add colour. Here is how I made my icing:
Raspberry Buttercream (will ice 10-12 cupcakes)
1/4 butter softened
1 cup icing sugar
1/4 teaspoon pure vanilla extract
2 tablespoons seedless raspberry jam/perserves (or to taste)
1-2 tablespoons cream
Cream butter until very smooth. (If using unsalted butter add a dash of salt and blend again.) Add 1/2 cup icing sugar and blend well. Add in vanilla, jam and 1/2 tablespoon cream. Blend well. Add remaining 1/2 cup icing sugar and thin to desired consistency with cream if needed.
*you may want to add more or less of the jam according to your taste and or colour preference