VANILLA CUPCAKES WITH BERRY SWIRL BUTTERCREAM

This Berry Swirl Buttercream is a simple way to add some elegance to your cupcakes or cake. Adding a couple tablespoons of jam along the seams of a pastry bag adds beautiful swirls that look like more work than they actually are. I’ve paired this buttercream with vanilla cupcakes, but it also tastes delicious with Chocolate Ganache Cupcakes. makes 24 to 25 cupcakes

1 Yellow Cake, baked into cupcakes and cooled completely

2 to 4 tablespoons blueberry or raspberry jam

Swiss Meringue Buttercream or American Buttercream)

Cut the tip of a pastry bag and place a closed star piping tip (Ateco #848) inside the bag. Place 1 tablespoon of the jam on the inside side seam of the bag and, using a spoon, smear it up and down the seam in a wide strip. Repeat along the other seam, using 1 tablespoon of jam. Carefully add buttercream to the bag, trying not to disturb the jam and leaving a little space at the top so the buttercream doesn’t fill the entire bag.

Working with one cupcake at a time, start with the pastry tip on the outside edge of the cupcake and work your way around the edge of the cupcake. Spiral around, working toward the center. The jam inside the bag will make pretty lines and swirls in the buttercream as you spiral around. If you need to refill your bag, place more jam on the seams each time.