Real Strawberry Cupcakes With Vanilla Marshmallow Buttercream

• FOR THE CUPCAKES OR CAKE:
• 1/2 cups Unsalted Butter, Softened
• 1 cup Granulated Sugar
• 3 whole Eggs
• 2-1/4 cups Cake Flour
• 1-1/4 teaspoon Salt
• 3-1/2 teaspoons Baking Powder
• 1 cup Plus 2 Tablespoons 2% Milk
• 1 teaspoon Vanilla Extract
• 1 cup Top Quality Strawberry Jam (homemade Is Great!)
• 1 teaspoon Sweetened, Powdered Strawberry Gelatin (Optional)
• FOR THE BUTTERCREAM:
• 1 cup Unsalted Butter, Softened
• 13 ounces, fluid Jar Of Prepared Marshmallow Creme
• 1 whole Vanilla Bean, Caviar Only (Discard Hull Or Save For Another Use)
• 2 cups Sifted Powdered Sugar

1. For the cupcakes (or cake):
2. 1.treheat the oven to 350u0b0F. For cupcakes, line 24 muffin cups with paper liners. Set aside.
3. 2.tn a large bowl, cream butter and sugar together until light and fluffy.
4. 3.tix in eggs, one at a time, until they are well incorporated.
5. 4.tift together flour, salt, and baking powder over a large sheet of parchment (or waxed) paper.
6. 5.tdd 1/3 of the flour mixture to the creamed mixture, mixing until blended.
7. 6.then, with the mixer running on low speed, slowly pour in 1/2 of the milk mixture, stirring until incorporated. Scrape down sides of bowl, as needed.
8. 7.tepeat the additions by adding another 1/3 of the flour mixture, followed by the rest of the milk, and ending with the last 1/3 of the flour mixture, stirring well between each addition.
9. 8.tdd the vanilla extract and strawberry jam into the batter. Mix on low speed until jam is fully blended into the batter.
10. 9.tprinkle in the powdered strawberry gelatin, if using, and stir to blend into batter.
11. 10.till the prepared cupcake cups 2/3 full of cake batter using a large scoop. For best results, use level scoopfuls of batter to prevent the batter from overflowing the wrappers when the cake rises during the baking process.
12. 11.take cupcakes in the preheated 350u0b0F oven for 18-20 minutes, or until the cupcakes are set. A cake tester inserted in the centers should come out clean.
13. 12.tool for 2 minutes in the pan before removing cupcakes to a cooling rack to cool completely.
14. For the marshmallow buttercream:
15. 1.thip butter and marshmallow creme together until combined.
16. 2.tlice the vanilla bean hull lengthwise down the center, and then scrape the internal caviar from the inside of both sides of the hull.
17. 3.tlace the vanilla caviar to the creme mixture, stirring to distribute throughout.
18. 4.tix in the sifted powdered sugar, 1/2 cup at a time, until all of the sugar has been incorporated.
19. 5.takes enough frosting to generously cover one 8-inch layer cake, one 13 x 9 x 2-inch cake, or 24 cupcakes.
20. To assemble cupcakes:
21. 1.trost cooled cupcakes with marshmallow buttercream, or another favorite frosting.
22. 2.teftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
23. Note: In lieu of cupcakes, sheet and layer cakes can be made instead. Two 8-inch round cakes will bake for between 30 to 35 minutes; a 13 x 9 x 2-inch pan will bake for between 38 to 40 minutes. When making cakes, remember to generously grease and flour the cake pans, or spray the pans with nonstick baking spray (with flour included.)

cake, unsalted butter, sugar, eggs, flour, salt, baking powder, milk, vanilla, strawberry, unsalted butter, marshmallow creme, vanilla bean, sugar

Taken from tastykitchen.com/recipes/desserts/real-strawberry-cupcakes-with-vanilla-marshmallow-buttercream/ (may not work)