For the Cupcakes

• Preheat the oven to 350 and line 2 cupcake pans with 20 total liners.
• In a stand mixer with the paddle attachment, cream the butter and sugar for 5 minutes.
• In another bowl, whisk together the flour, baking powder, Jell-O powder, and salt. Set aside.
• Puree the strawberries and then add the strawberry puree to the buttermilk. Add the vanilla. Stir to combine and set aside.
• After 5 minutes, add the eggs to the mixer 1 at a time until combined. Scrape down the bowl to make sure they are fully incorporated.
• Alternate adding the dry ingredients and milk mixture in 5 total additions, starting and ending with dry ingredients. (add 1/3 of the dry, then 1/2 of the milk, repeat)
• Portion the cupcake batter into the prepared pan using a large 2 TBSP cookie scoop.
• Bake at 350 for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
• Let cool completely

For the Vanilla Bean Buttercream

• Beat the butter with a paddle attachment in a stand mixer for 10 minutes. Scrape down the bowl a few times as you go.
• Add the salt and vanilla. Mix to combine.
• Add the powdered sugar 1/2 at a time, mixing for 3 minutes after each addition. (add 3 C, mix 3 minutes, repeat)
• Add the heavy cream 2 TBSP at a time until you reach your desired consistency. I usually add 6 TBSP. You want it to be soft and fluffy, but still hold it’s shape when piped.
• Fit a piping bag with your favorite tip (I used Wilton 8B) and pipe the buttercream onto the cooled cupcakes.

For the Chocolate Strawberries

• Melt the chocolate in the microwave in 30 second intervals until smooth.
• Dip the strawberries into the chocolate and then place onto the cupcakes.
• Let the chocolate set up a bit, then enjoy!