Blueberry Buttercream Frosting

Yield: Enough for 24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1 cup butter, softened
2 hefty tablespoons blueberries, pulped
4 1/2 cups powdered sugar

1.  Use a mortar and pestle to mash and pulp the blueberries.  Strain pulp into a small glass, gently mashing the pulp into the strainer to get every last juicy blueberry drop out.  You should end up with more than two tablespoons of liquid.

2.  Beat butter for 2 minutes on medium-high speed until light and fluffy.  Add blueberry liquid and beat on low speed until butter turns a uniform lavender color.

3.  Slowly add powdered sugar and whip on medium-high speed until well blended.  Refrigerate until needed.