Sort ingredients
sammystanley917
QR Code
Listen
Pdf
Prepare the Vanilla Cupcakes as instructed. Let cool completely before frosting.
If desired, use a cupcake corer to remove the centers of the cupcakes, and fill with raspberry jam.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and jam for 1-2 minutes, until smooth.
With the mixer on low, gradually add the powdered sugar, meringue powder and salt, mixing until combined. Add the vanilla.
Increase the speed to medium and whip the buttercream for 4-5 minutes, stopping to scrape the bowl down several times, until very light and fluffy. Turn the speed down to "stir" and mix for 1 more minute.
Fit a piping bag with tip 1M, fill with buttercream, and pipe the buttercream onto the cooled cupcakes.
Decorate with sprinkles or fresh raspberries.