October 22, 2012

Yellow Cupcakes with Raspberry Fluff Frosting


i've never really loved pink... until now.

7 weeks ago today, a sweet, pink bundle entered my life. i'm now the very proud momma of a girl!! i can't even believe the amount of pink around here... after four and half years of blue, it's so incredibly fun to embrace all of the girly-ness. 

there are so many things i've been blessed with lately, but my little girl tops it all. she's tiny and sweet and perfect. the whole world stops around me when she smiles and i seem to easily lose minutes from my day staring at her. big brother is super proud and tells me all of the time how "funny" and "cute" she is. he plans to marry her when they grow up. daddy, of course, is wrapped around her little, tiny finger. he's already researching nunneries. 

anyone who's had a little one, or more than one little one, knows that your time is not your own in these first months. the next few weeks and months will likely be similar to the ones before... a little skimpy on blog posts, but very full on cuddles, coos and diaper changes. oh, and sword fights and lego guys, too. 

 nonetheless, i wanted to post something to celebrate. and when time is short, i'm not afraid to cut corners. (remember, this chocolate cupcake with caramel frosting? also very halloween friendly, by the way.) sometimes a homemade frosting is enough to make a boxed cake mix exciting. in keeping with the celebration of pink at my house, i knew exactly how to top the cupcakes. fresh raspberries naturally turn this easy frosting the lovely, girly color. to appease my son, who insisted the frosting be chocolate and is also currently going through a marshmallow addiction, i've stirred in some marshmallow fluff.

so, welcome, beautiful girl. you are my sunshine.


Yellow Cupcakes with Raspberry Fluff Frosting

Cupcakes:
Gluten-Free Yellow Cake Mix (such as Betty Crocker)

Raspberry Fluff Frosting:
1/2      cup butter
1/2      cup fresh raspberries
1         tablespoon vanilla extract
1/8      teaspoon salt
1/2      cup marshmallow fluff
1         pound powdered sugar (plus more, if needed)

Prepare cupcakes according to package directions. 

Combine butter and raspberries in a medium bowl; beat with an electric mixer until smooth. Add vanilla extract, salt and marshmallow fluff; beat well. Gradually beat in powdered sugar with an electric mixer until smooth. Add additional powdered sugar, if needed, to achieve a spreadable consistency.

Frost cooled cupcakes with Raspberry Fluff Frosting.
Yield: 12 cupcakes.


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