Strawberry Jam Buttercream (enough to frost 12 cupcakes)
1/3 cup strawberry jam (warm)
1/4 cup salted butter (room temp)
1/8 cup milk
1/8 tsp vanilla
3 drop pink food colouring
2 cups icing sugar
Method:
warm 1/3 cup of strawberry jam in microwave for about 30 - 40 seconds - pick out any globs of berries larger than a marble
add 1/4 cup butter (room temperature)
beat with an electric mixer for about 2 minutes
add milk and vanilla and a couple of drops of food colouring - mix for a couple of seconds
add 2 cups of icing sugar
mix on low for about 1 minute, scrape down bowl then mix on medium for about 2 minutes - scrape down the bowl with a rubber spatula and then whip on high for about 20 seconds...
if too thin add icing sugar by the tablespoon until it looks right, if too thick add milk by the teaspoon until it looks right. (I ended up added about a teaspoon of milk and a teaspoon of icing sugar haha)
Place mixture in a clean re-sealable plastic sandwich bag - seal bag, cut tip off of lower corner of bag - making sure the hole would be large enough for the tip of your baby finger to fit. Squeeze onto cupcakes. Enjoy!
