Raspberry Lime Icing

It's summer time - and summer means hanging out with the friends. Because I am working at camp all summer, my weekends are the only time where a hangout is even possible. (Along with free time, daily showers, whole grains, and consistent blogging). Today I'm off to my friend Becky's house for some fun with the gang.

I decided to bring along a yummy treat: Raspberry Lime Iced Cupcakes.

I couldn't turn down the opportunity to make a new cupcake recipe, and I must say that this one has become one of my favorites. (Hello bake sale idea!) It is made with the simplest of ingredients: fresh raspberries, lime juice and zest, and finally, icing sugar.

You mash the fresh raspberries with a little bit of sugar so that they create a really fresh, red pulp. To this you add the juice and zest of one lime. This puree can stand on it's own with just a touch of sugar as a topping for waffles or pancakes. If you feel like being really fancy, put some into a piping bag and pipe a small bit into the center of a cupcake. Ice over top of that hole and your done! This could be a great afternoon activity with the girlfriends or kids.

Ingredients:

I iced 12 cupcakes. If you had more cupcakes, you can simply adjust the amounts accordingly.

12 fresh raspberries (for on top of the cupcake)
approx. 3/4 c fresh raspberries, mashed
1 lime, zested
approx. 1 1/2c icing sugar, sifted

Directions:

1. Begin by sifting your icing sugar into a bowl.

2. In a separate bowl, mash the raspberries until fairly smooth and add the juice/zest from one lime.

3. Combine a small amount of the raspberry puree into the icing sugar (about 2 Tbsp.) and stir. Continue to add small amounts of the puree until the icing has formed a desired consistency.

4. Ice cupcakes, and top with a fresh raspberry.