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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.
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Boil about 2 cups of water in a small pan. Place a heat resistant bowl on top to create a double boiler.
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Place chopped white chocolate in bowl and stir until chocolate is melted and smooth, remove from heat and cool until room temperature.
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In a small bowl, sift together cake flour, baking powder, and salt.
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In the bowl of your mixer, beat butter and sugar to light and fluffy.
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Add eggs, one at a time, thoroughly mixing after each addition.
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Stir in vanilla.
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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.
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Full cupcake liners ⅔ of the way full.
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Place in oven and immediately reduce temperature to 325 degrees.
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Bake cupcakes for 17-20 minutes or until a knife is inserted and comes out clean.
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Cool for ten minutes.
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To make the JELL-O, boil 2 cups of water. Once boiling, remove from heat and whisk in powdered gelatin.
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Using a fork, poke holes into the cupcakes.
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Spoon about ½ tablespoon of liquid into each cupcake.
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Refrigerate cupcakes for 30 minutes.
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While cupcakes are in the fridge, make the frosting.
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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.
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Increase mixer speed to high and beat for about 4 minutes.
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Spoon frosting into a pastry bag fitted with a round tip.
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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.
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Serve immediately or place in a air tight container for up to 2 days.