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Blackberry Buttercream Frosting

August 31, 2011

This has been a cupcake kind of summer for us!

June started out with my girls participating in VBS at our church. In order to raise money for the VBS project this year – buying children’s clothes for my husband and oldest daughter’s team to bring to Haiti in July – the girls sold 10 dozen cupcakes.  10 dozen!  And then in July, we helped with another fundraiser – a dear friend was running for Team World Vision in a local half marathon and sold our cupcakes as a fundraiser.

So thank you, thank you, thank you to everyone who supported Team Clark and Team Hirut this summer. We were blessed to be able to pitch in and satisfy that sweet tooth of yours!

Here’s the blackberry buttercream frosting recipe (that topped the vanilla cupcakes on the right) that we settled on after trying quite a few variations.  We also made a few batches of raspberry buttercream that were equally tasty.  Enjoy!

Blackberry Buttercream Frosting

1/2 cup butter,  softened
1/2 cup blackberry preserves
1/2  teaspoon vanilla extract
3-4 cups powdered sugar
pinch of salt

Beat butter and beat with electric mixer.  Cream until well incorporated, about two minutes.  Gradually add powdered sugar until you reach the desired consistency.

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