My sister came up with this delicious idea for a raspberry frosting, I love it because it is super easy to make and you can tell there are REAL raspberries in it, not just raspberry flavoring, thanks Becky! I used it on my fudge cupcakes and Becky used it on my coconut cupcakes, both combos were great!
1 regular size bag frozen raspberries
2 Tbs. cornstarch
1 container Betty Crocker Whipped Fluffy white frosting
(it doesn't work with a homemade frosting for some reason, too runny)
Pour the frozen raspberries into a saucepan, turn heat up to medium and let defrost and heat up. Meanwhile, combine small amount of water (1/3 c.) with 2 Tbs cornstarch and whisk together. Add to raspberries. Let raspberries heat up and come to a soft boil, turn heat down and simmer until very, very thick. Let cool completely. At this point it has set up enough that you should be able to cut it with a knife. Stir gently into the frosting and pipe onto cupcakes. Serve same day, these don't really last overnight.