Raspberry Cup Cake Frosting
Description
(420g/enough to ice 21 cup cakes)
INGREDIENTS
400g (2+ 1/2 cups) icing sugar (sifted twice)
80g (8 tbsp) unsalted butter (softened)
60ml (4 tbsp) raspberry sauce (strained)
40ml (2 tbsp plus 2 tsp) warmed milk
3 drops red cochineal
METHOD
- Place icing sugar, butter, sauce and milk into a bowl and mix well till smooth and creamed.
- Add 2-3 drops cochineal and stir till evenly coloured and a pretty pink colour is achieved
