Impress someone special with these neapolitan cupcakes. The mixture of cake flavours not only looks impressive, but is so tasty paired with a delicate strawberry frosting.
Makes: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients
For the cake:
- 250 g / 2 cups flour
- 3 g / 1/2 tsp salt
- 9 g / 2 tsp baking powder
- 112 g / 1/2 cup Mirage margarine
- 150 g / 3/4 cup granulated sugar
- 2 eggs at room temperature
- 236 ml / 1 cup milk at room temperature
- 5 ml / 1 tsp vanilla extract
- 112 g / 1/4 cup cocoa powder
For the icing:
- 454 g / 2 cups Mirage margarine at room temperature
- 400 g / 4 cups icing sugar, sifted
- 15 ml / 1 tbsp vanilla extract
- 60 ml / 4 tbsp strawberry purée (10 strawberries puréed in a blender and strained)
- 30 ml / 2 tbsp 35% cream
- pink food colouring
Directions
For the cake:
- 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.
For the 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.
- Once all of the icing sugar is incorporated into the icing, add the pink food colouring to the desired shade along with the strawberry purée, 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.
- After the cupcakes are cooled, the cake and icing (stored separately) freeze well.
6 Comments on “Neapolitan Cupcakes”
Hi there, after reading this awesome post i am
as well cheerful to share my know-how here with friends.
My partner and I stumbled over here coming from a different web address and thought I should check things out.
I like what I see so i am just following you.
Look forward to going over your web page yet again.
I go to see day-to-day a few websites and blogs to read articles,
except this webpage presents quality based posts.
Hey there! I know this is kinda off topic nevertheless I’d figured I’d ask.
Would you be interested in trading links or maybe guest writing a blog
post or vice-versa? My blog addresses a lot of the same topics as yours and I believe we
could greatly benefit from each other. If you’re interested feel free to
shoot me an e-mail. I look forward to hearing from you!
Awesome blog by the way!
Today, I went to the beach with my kids. I found a sea shell and gave it to my 4
year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell
to her ear and screamed. There was a hermit crab inside and it pinched her ear.
She never wants to go back! LoL I know this is completely off topic but I had to tell someone!
buy tadalafil: http://tadalafilonline20.com/ buy tadalafil