Mirage Recipe
Prep: 25 mins
Cook: 20 mins
Serves: 12 cupcakes
Inspired by the classic trio of chocolate, vanilla, and strawberry flavours, these cheerful cupcakes bring a little bit of joy to every bite. With the rich cocoa notes of chocolate, the soft warmth of vanilla, and the bright, fruity sweetness of strawberry all offering their own sweet personalities, this treat feels both familiar and special. Their colourful appearance looks impressive on a dessert table, yet they carry the comforting charm of a homemade favourite. Whether you’re baking them for loved ones or enjoying one yourself with a cup of coffee or tea, these Neapolitan Cupcakes offer a delightful balance of flavours that everyone can enjoy.
For more baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Cupcakes
1/2 cup
Mirage Margarine
3/4 cup
granulated sugar
2 large
eggs (room temperature)
1 cup
milk (room temperature)
1 tsp
vanilla extract
2 cups
flour
1/2 tsp
salt
2 tsp
baking powder
1/4 cup
cocoa powder
Icing
2 cups
Mirage Margarine (room temperature)
1 tbsp
vanilla extract
4 cups
icing sugar, sifted
10
strawberries
2 tbsp
35% cream
as needed
pink food colouring
Directions
Cupcakes
Preheat oven to 350°F.
With a hand or stand mixer, cream together Mirage Margarine and sugar until fluffy (5 minutes). Add eggs, one at a time. Add milk and vanilla extract.
Mix together flour, salt, baking powder in a separate bowl and combine with wet ingredients.
Divide batter into two bowls. Sift cocoa powder into one of the bowls and stir well to combine.
Line a muffin tin with white paper muffin/cupcake liners. First, divide the chocolate batter evenly between all 12 lined tins. Bake for 10 minutes. Remove from oven, then pour the white vanilla batter on top being careful to not dip down to the chocolate layer.
Bake for another 10 minutes or until a toothpick comes out clean.
Icing
In a large bowl, cream the Mirage Margarine on high speed with an electric mixer for 3 minutes, until smooth and fluffy, scraping down the sides of the bowl several times with a rubber spatula. Add the vanilla extract. Mix on low speed until the extract is just combined with the margarine.
Add 1 cup of the icing sugar to the creamed margarine, and mix on low speed until just incorporated. Continue adding the icing sugar 1 cup at a time, mixing well after each addition.
Put strawberries in a blender and blend until puréed. Strain through a sieve into a separate bowl and set aside.
Add the purée and pink food colouring to the frosting (to your desired shade), and mix the frosting on high speed for 5 minutes.
Add in the 35% cream and mix on high speed for 2 minutes. Then decorate with a star tip on cooled cupcakes.
