Make Raspberry Coulis
Cook frozen raspberries and sugar in a tall saucepan over medium heat until softened and boiling. Reduce mixture until thick bubbles form. (See fresh raspberry notes).24 oz Raspberries, ⅔ cup White Sugar
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Blitz in a blender or food processor until smooth.
Sieve the mixture to remove seeds.
Cool completely before using. The consistency should be ketchup-like.
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Bake Raspberry Cupcakes
Preheat oven to 350°F / 180°C and line cupcake pan with liners. Beat butter and sugar until pale and fluffy.
½ cup butter, 1 cup white sugar
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Add egg and mix. 1 Egg Combine flour, baking powder, soda, and salt in a bowl. Fully mix half the flour mixture into the batter. 1 ½ cups All-purpose Flour, 1 tsp Baking Powder, ½ tsp Baking Soda
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Mix in milk, vanilla, and ½ cup of cooled raspberry puree. Save the remaining puree for filling and frosting. After mixing the milk and raspberry, add the remaining flour and stir. It should be gorgeous pink.
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Create Raspberry Russian Buttercream
Maintain moderate butter temperature. Best frosting results require butter out of the fridge an hour before.
Scrape bowl sides as you beat butter on high for five minutes in a stand mixer.
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Gradually add condensed milk, whipping.
Add ½ cup of prepared raspberry coulis and mix well.
Whip for another minute to thicken frosting. Glossy and thick enough to pipe. If not, see notes.