Fair warning: this post is somewhat sappy & mostly about my mom.
For those of you who don’t know, here’s a fun fact about me: I am a huge Harry Potter nerd. I read the first book when I was in 1st grade back in 2001 and never looked back. As the remaining books were released, I would keep re-reading and re-reading the series every year and sometimes twice a year. As a kid, I always loved reading in general – mostly romantic classics like Jane Austen and the Bronte sisters, but Harry Potter was always just my ‘escape’ from whatever was happening in life. Essentially, as someone whose brain never stops thinking, it was an easy way to press the ‘off switch’ and disconnect for a while.
I wish 6-16 year old me realized how valuable a first edition set of Harry Potter books would be, but instead I have 7 books that are worn, tattered and some are even in 2-3 pieces. At least I have the memories, right?
My mom, on the other hand, while also a reader, was a little too old for the Harry Potter saga by the time it came about. However, as I got older, she started getting more into it too – watching the movies more, reading the ‘Pottermore’ updates and even buying me Harry Potter-themed Christmas presents even though I was 18 and preparing to go to college. I’ll never forget how proud she was when I opened up my Harry Potter Snuggie that Christmas & I still get a smile every time I open my closet and see it folded up on the shelf. Sure, Snuggies are extremely useless, but I’ll never forget how happy my mom was to give it to me.
What I started to realize is that my mom didn’t just fall in love with Harry Potter (although she did binge watch all 8 movies in January when they were released on HBO), she used them as a way to connect with me as I was getting older, getting more rebellious and looking for reasons to pick a fight with her as a hormonal 16-year-old girl. Now, 8 years later and I’m a 24-year-old adult living 2 hours away and we still plan weekend trips for me to come home and just watch Harry Potter and relax all weekend.
But – that’s just what mom’s do. She found a way to love what I love and we’ll always be just a little closer because of that. SO I’m dedicating this recipe (my favorite cupcake & frosting combination) to all mothers – I hope you take some time to whip these up whether it’s for Mother’s Day, your mom’s birthday, or just for a fun weekend in with mom, and take a second to let her know you’re thinking of her.
I topped my favorite chocolate devil’s food cupcake recipe with a swirl of my absolute favorite frostings: fresh raspberry buttercream and rich cream cheese frosting. How can you say no to that combo?
Raspberry Cream Cheese Swirl Frosting
Ingredients
Raspberry Buttercream
- 1/2 cup unsalted butter room temp
- 12 oz fresh raspberries
- 1/2 tbsp fresh lemon zest
- 4 cups powdered sugar
- 1 pinch salt
- 1 tbsp. heavy cream if needed
- 1 pack cheesecloth
Cream Cheese Frosting
- 12 oz cream cheese room temp
- 1/2 cup unsalted butter room temp
- 4 cups powdered sugar
- 2 tsp vanilla
- 1 pinch salt
- 1 bag Dark Chocolate Dove Candies if desired
Instructions
Fresh Raspberry Buttercream
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In a small saucepan, heat the raspberries over medium-low heat. Simmer for about 15 minutes, stirring frequently until the raspberries are completely broken down.
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The mixture will be thick and packed with seeds. Let the mixture cool for about 5 minutes.
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In the meantime, lay your cheesecloth over a small bowl. Pour the broken down raspberry mixture into the cheesecloth. Twist and squeeze the mixture into the bowl to separate the liquid and the seeds.
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Once you've drained out most of the liquid, return the liquid into a clean saucepan. Over medium heat, cook the mixture until it is reduced to about 1/3 cup. It will be a deep red color and thicken slightly compared to the original liquid.
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Let cool for 1 hour and then chill completely.
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Once your raspberry mixture is cool, beat your butter in the bowl of a stand mixture until smooth.
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Slowly add in the powered sugar, salt and lemon zest in small batches until fully combined and the frosting is smooth and creamy.
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Add in about 1/4 of the raspberry compote and scrape until the frosting turns a bright pink color. Remove the frosting from the bowl and set aside.
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If the frosting is too thick, add in a small amount of heavy cream to help lighten up the frosting, but be careful - it can get too soft very fast!
Cream Cheese Frosting
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In the bowl of your stand mixer, beat together the cream cheese and butter until smooth.
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Add in the salt and vanilla. Slowly start incorporating the powdered sugar in small batches until it's well-incorporated. Be sure to scrape the sides of the bowl frequently.
Combine the Frostings
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Once the frosting is smooth, it's time to swirl up your frostings! Roll out a sheet of about 12-inches of plastic wrap and scrape your frostings into even lines about 2/3 of the way across the wrap.
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Roll the frostings up into a log and place it into a large piping bag fitted with a piping tip. I used the Wilton Open Star 2110 Tip!
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Snip the bag and frost away! Top with your favorite Dove Chocolate Candies or any other fun toppings you may have on hand!
