1/2cup(1 stick) unsalted buttersoftened at room temperature
1-2drops pink food coloring
1cupmashed roasted berries
Preheat the oven to 400°F. Line a small baking tray with parchment paper and scatter the berries in one layer on the tray. Sprinkle with the sugar and roast for about 15-20 minutes, or until the berries are soft and have released their juices. Remove from the oven and cool completely. You will use about half for the cupcakes - take the roasted berries and drain some of the excess liquid. Mash the remaining berries using a fork and set this aside for the frosting.
Lower the oven temperature to 350°F. Prepare muffin trays by lining with cupcake liners.
In the bowl of a stand mixer with the whisk attachment, cream the butter until light and fluffy. Mix in the sugar until well incorporated, then add the eggs and vanilla, scraping down the sides of the bowl periodically.
In a small bowl, whisk together the cake flour, baking powder and salt. Add the flour to the egg mixture, mixing until just incorporated. Add the buttermilk and mix again until the batter is smooth, but take care not to over mix.
Remove the mixing bowl from the stand mixer and gently fold in the roasted berries. Spoon the batter into the muffin trays, about 3/4 full.
Bake for about 20 minutes, or until an toothpick inserted in the center comes out with just a few moist crumbs. Set aside to cool before icing.
Make the frosting by whisking the butter, cream cheese and confectioner's sugar in a stand mixer with the whisk attachment on low speed. When the ingredients start to come together, increase the speed to medium and let the icing mix for about 2 minutes. Add the food coloring and mix again. Once the icing is smooth, remove the mixing bowl from the mixer. Spoon the mashed berries into the bowl, then spoon the icing into a piping bag outfitted with a large decorating tip. As you frost the cupcakes, the berries will swirl with the frosting.