Ingredients:
- Raspberry – 1 cup (fresh/frozen)
- Granulated sugar – ½ cup
- Cream cheese – ½ cup (room temperature)
- Fresh cream – ½ cup
- Vanilla essence – 1 tsp
- Granulated/ confectionery sugar – ¼ cup
Procedure:
- In a sauce pan, add the raspberry along with ½ cup of granulated sugar and cook until it thickens
- Sieve the cooked sauce through a mesh strainer without any seeds; cool completely and keep aside
- In a wide mixing bowl, add the room temperature cream cheese along with sugar (ref pic) and beat well using hand/stand mixer and add about ½ a cup of fresh cream and beat well (ref pic)
- Add the raspberry sauce about 3-4 tblsp into the mixer and mix well
- The super tasty and silky “RASPBERRY CREAM CHEESE FROSTING” is ready to frost
- Fill the frosting into a piping bag with a desired tip ( I have used star tip) and pipe it over the cupcakes and decorate with some fresh raspberry
- The luscious, tasty and silky smooth “CHOCOLATE SPONGE CUPCAKE with RASPBERRY CREAM CHEESE FROSTING” is ready to serve
