The reason for the title of this post is simple. When I tell you that there is another buttercream recipe today, you will say “more?” Ah! But I have a really valid reason…I made GF vanilla cupcakes, the smelt lovely, rose beautifully and I was close to announcing my victory when…I took them out of the oven and they fell.
It was a sight to see, as it deflated, the same way my heart deflates when the last pair of shoes isn’t my size. But the good thing is, the buttercream was SCRUMP-DIDDLY-UPTIOUS! No seriously, I really love it. I might even be a little selfish and not share it…Okay you convinced me, I will share it.
It’s fluffy, soft, un-waxy-feeling, sweet from the generous spoons of cherry jam. It’s not a healthy habit to keep picking at the frosting but I did. You should make it, just so you can understand my obsession!
Cherry Swiss Meringue Buttercream
1 quantity Swiss Meringue Buttercream without the melted white chocolate
5-6 tbsp good quality chunky cherry jam
1) After the swiss meringue buttercream has been done, add in the cherry jam one tbsp at a time, whisking to blend thoroughly.
2) Use immediately on cooled cupcakes and eat remaining with your fingers. Smile and grin from happiness!
Well, I’ll do a check on my cupcakes tomorrow morning and see if it is edible. They’re currently tasty but quite bottom heavy. I have NO idea why. I am desperate for a perfect vanilla cupcake, GF of course. Oh well, I just have to keeep trying. And just to add to my list of failures, I failed my basic theory test for driving. Go on, laugh. It’s so impractical!!! I mean, i suppose I was just meant to memorize the book…not apply commonsense. They gave me a picture and ask me what it meant but I don’t even know which side of the lane I’m on! *sigh*
And Stickydate Pudding for the office tomorrow!!!