Thursday, September 15, 2011

Beerenberg Berry Buttercream

Two days ago there was a knock at my front door. By the time I'd wrestled Henry the Sausage (dog) into submission so I could open the front door without him bolting away, my friendly Australia Post neighbourhood delivery man was already rushing back to his van to get on with his deliveries. As always he gave me a cheerful wave and a cheeky grin before driving away.

At my doorstep was a welcome sight. A nice large package. It was from Beerenberg, a wonderful South Australian company who make gorgeous jams, preserves, sauces and condiments. Cue a few excited squeals.

I got the package inside, unleashed the hound (so he could have a quick bark at the front door so everyone knows this is HIS territory and no one is allowed to cross the threshold without receiving a good old lick) and tore open the package.

Inside, I found love. JAM! Glorious fruity sweet jam. It's no secret that I always (seriously, ALWAYS) have a jar of Beerenberg or my local WA Lavender and Berry Farm raspberry jam in my pantry - it's my favourite berry! But Beerenberg have sent me blueberry jam. It's their newest product and I'm chuffed to have received a jar before it hits supermarket shelves.

My first thought (after the initial excitement wore off) was: What can I do with it? Obviously, I'll be eating it on toast, crumpets, muffins, pikelets and just about every other breakfasty type food. But I did have a few other ideas, and the one that stuck out the most: Beerenberg Berry Buttercream.

Beerenberg Berry Buttercream

24 cupcakes (preferably vanilla)
50g butter
3 tbsp milk
1 tspn vanilla extract
2 cups icing sugar
1/4 cup Beerenberg blueberry jam

With an electric mixer, beat the butter for a minute or two then add the milk, vanilla and half of the icing sugar. Beat for 3-4 minutes, then add the remaining icing sugar and beat for a further 3-4 minutes until the buttercream is light and fluffy. Add the jam and beat briefly until combined.

Lightly spread a small amount of the buttercream onto the cupcakes. (Trust me, unless you're a hardcore sweet-tooth or catering for a children's party, you will only need a small amount of buttercream per cupcake - this buttercream is quite sweet.)

Next, sit back with a large cup of tea or coffee and enjoy a cupcake. Or two.

Note: If you'd like to use raspberry or strawberry jam, add a tiny amount of pink food colouring (when beating in the jam) to really bring out the colour.

Disclaimer: Whilst Beerenberg sent me some products for free, they in no way asked me to write about their products in a public forum. All opinions expressed are my own. (And my love of jam is real, just so you know...)


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