Ingredients
Method
Strawberry Cupcakes
- Preheat oven to 350 and line cupcake pan with paper wrappers.
- In a large bowl, beat the butter, Jell-O powder, and sugar until well combined. Set aside.
- Separate eggs into two bowls, reserving the whites for later. Add all four yolks to the Jell-O mixture and mix on medium speed until fully combined. Set aside again.
- In a medium bowl, sift your cake flour. This is very important! Sift the flour into a bowl, then carefully spoon it into measuring cups. Measure 2 3/4 cups of sifted flour into a large bowl, and add in the baking powder.
- Add half of the flour mixture to your Jell-O bowl, and mix until combined. Add half the milk and mix again, then repeat until both bowls are combined.
- Make your strawberry puree by pulsing 12-15 hulled strawberries in a blender of food processor with 1/2 Tbsp of sugar. Add to the batter.
- Add vanilla extract and mix well.
- Whip the reserved egg whites until soft peaks form, and then gently fold them into the batter.
- Fill the cupcake wrappers to about 1/2" from the top and bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Allow cupcakes to cool fully on a baking rack before frosting.
Lemonade Frosting
- Combine the butter and lemon juice in a bowl and mix until combined.
- Add the powdered sugar one cup at a time, mixing well after each addition.
- Add the lemon zest and beat the frosting until light and fluffy, or desired consistency.