Thursday, April 21, 2011

Pink Lemonade Cupcakes....yummy!

Love this cupcake!  So sweet and a bit sour.  Here's my recipe for the rasberry buttercream:

~ 1/2 cup sweet butter
~1/2 cup vegetable crisco (only if weather is very hot to prevent butter from getting too soft...if not add full cup of butter)
~ 2 cups of confectioners sugar
~ 1 cup rasberry preserve (your favorite brand)
~ 1/2 teaspoon vanilla or almond extract
~ 1 teaspoon of water (add while mixing...depends on weather)


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