What type of icing should go with white chocolate + raspberry cupcakes and chocolate cupcakes?
You may want to give this a try: ITALIAN MERINGUE FROSTING: 1/4 cup water 2/3 cup sugar 1/3 cup (about 3) large egg whites 1/8 teaspoon cream of tartar 2 tablespoons sugar 1 teaspoon vanilla In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes and then frost cupcakes right away.
