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Brain Cupcakes
Author: Jackie
White Chocolate Cupcakes
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • cup butter room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 4- oz BAKER’S White Chocolate , chopped
  • 1 teaspoon vanilla extract
  • 1 cup
  • 1 package JELL-O Strawberry Flavor Gelatin – 6oz
  • 2 cups water
Marshmallow Creme Frosting
  • ¾ cup unsalted butter , softened
  • 1 (7 ½ ounce) JET-PUFFED Marshmallow Creme
  • 2 cups powdered sugar
  • 1 ?2 teaspoon vanilla extract
  • red food dye
  1. To make the cupcakes begin by preheating your oven to 375 degrees (must be reduced to 325 once the cupcakes are in the oven). Line muffin pan with cupcake liners.
  2. Boil about 2 cups of water in a small pan. Place a heat resistant bowl on top to create a double boiler.
  3. Place chopped white chocolate in bowl and stir until chocolate is melted and smooth, remove from heat and cool until room temperature.
  4. In a small bowl, sift together cake flour, baking powder, and salt.
  5. In the bowl of your mixer, beat butter and sugar to light and fluffy.
  6. Add eggs, one at a time, thoroughly mixing after each addition.
  7. Stir in vanilla.
  8. Reduce mixer speed to low, and slowly incorporate flour mixture and milk in three additions, alternating between flour and milk. Mix until just combined. Do not over mix.
  9. Full cupcake liners ⅔ of the way full.
  10. Place in oven and immediately reduce temperature to 325 degrees.
  11. Bake cupcakes for 17-20 minutes or until a knife is inserted and comes out clean.
  12. Cool for ten minutes.
  13. To make the JELL-O, boil 2 cups of water. Once boiling, remove from heat and whisk in powdered gelatin.
  14. Using a fork, poke holes into the cupcakes.
  15. Spoon about ½ tablespoon of liquid into each cupcake.
  16. Refrigerate cupcakes for 30 minutes.
  17. While cupcakes are in the fridge, make the frosting.
  18. Beat butter, JET-PUFFED Marshmallow Creme, powdered sugar, vanilla, and a couple of drops of red food dye on medium speed until ingredients are incorporated.
  19. Increase mixer speed to high and beat for about 4 minutes.
  20. Spoon frosting into a pastry bag fitted with a round tip.
  21. To frost cupcakes, make a line of frosting down the center. On each side do a squiggly line. Sprinkle each cupcakes with a few drops of remaining JELL-O.
  22. Serve immediately or place in a air tight container for up to 2 days.