1 cup any kind of milk (I’ve use soy or almond milk)
pinch of salt
5 tablespoons Bob’s Red Mill brown rice flour
1 teaspoon vanilla
2 sticks unsalted butter
1 cup regular sugar
1 & 1/4 cups raspberries, pureed
In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let it cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.
Cream the butter and sugar together in mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream.
Add in the pureed raspberries and whip until blended into the frosting.
Let all ingredients come to room temperature before baking! All ingredients incorporate into batter much easily if they’re at similar temperatures.
When using this frosting, please keep cupcakes in the refrigerated to prevent them from going bed quickly and molding.