These little cupcakes are bite sized pieced of strawberries and cream. Delicious!
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Preheat oven to 350F.
(Makes 30 mini cupcakes or 12 regular cupcakes)
Line mini muffin tin with cupcake liners. Set aside.
In a large mixing bowl, use and electric beater to beat together butter and sugar on medium speed for 3 minutes until light and fluffy.
Scrape down the sides and the bottom of the bowl as necessary.
On medium speed, beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract and beat until combined.
In a small bowl, stir together the flour, baking powder and salt.
With the mixer on low speed, add half of the dry ingredients and beat just until combined.
Add the milk and beat until combined.
Add the second half of the dry ingredients and beat slowly or fold by hand only until combined.
Do not overmix – the less you mix, the lighter the cake will be.
Fold in diced strawberries.
Divide the batter between into the cupcake liners, filling them about 3/4 full.
Bake for 8-10 minutes if making mini cupcakes (15-20 minutes if using regular cupcakes) until a toothpick inserted into the center of the cupcake comes out clean or with just a few moist crumbs.
Let the cupcakes cool completely on a wire rack.
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the icing sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
Put into piping bag and frost the cupcakes.
Garnish with a fresh strawberry.
Store cupcakes in the refrigerator, in a sealed container.