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Real strawberry cake made from scratch with ripe berries, and topped with a light, vanilla marshmallow buttercream. It’s like strawberries and cream in cake form!
For the cupcakes (or cake):
1. Preheat the oven to 350ºF. For cupcakes, line 24 muffin cups with paper liners. Set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy.
3. Mix in eggs, one at a time, until they are well incorporated.
4. Sift together flour, salt, and baking powder over a large sheet of parchment (or waxed) paper.
5. Add 1/3 of the flour mixture to the creamed mixture, mixing until blended.
6. Then, with the mixer running on low speed, slowly pour in ½ of the milk mixture, stirring until incorporated. Scrape down sides of bowl, as needed.
7. Repeat 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.
8. Add the vanilla extract and strawberry jam into the batter. Mix on low speed until jam is fully blended into the batter.
9. Sprinkle in the powdered strawberry gelatin, if using, and stir to blend into batter.
10. Fill 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.
11. Bake cupcakes in the preheated 350ºF oven for 18-20 minutes, or until the cupcakes are set. A cake tester inserted in the centers should come out clean.
12. Cool for 2 minutes in the pan before removing cupcakes to a cooling rack to cool completely.
For the marshmallow buttercream:
1. Whip butter and marshmallow crème together until combined.
2. Slice the vanilla bean hull lengthwise down the center, and then scrape the internal caviar from the inside of both sides of the hull.
3. Place the vanilla caviar to the crème mixture, stirring to distribute throughout.
4. Mix in the sifted powdered sugar, 1/2 cup at a time, until all of the sugar has been incorporated.
5. Makes enough frosting to generously cover one 8-inch layer cake, one 13 x 9 x 2-inch cake, or 24 cupcakes.
To assemble cupcakes:
1. Frost cooled cupcakes with marshmallow buttercream, or another favorite frosting.
2. Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
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.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!