Saturday, January 7, 2012

Neapolitan Cupcake Recipe

Earlier this week, I sat down to make a list of goals for 2012. First on my list- get fit. Second- bake 52 cupcakes. I know. My list is about to explode from conflict of interest. Surely I can do both, right? Right.

An entire year of cupcakes is the goal, and I plan to blog about each one. This particular recipe was inspired by Emma's ice cream inspired birthday cake. Who says you have to choose one flavor for your cupcake? This cupcake provides provides vanilla, strawberry, and chocolate with a pretty, swirly aesthetic. I baked these for New Year's Eve, and they were a hit.

Neapolitan Cupcakes
Yields about 2 dozen cupcakes

3 cups all purpose flour
2 1/2 tsp.baking powder
1/2 tsp. salt
1 cup butter (2 sticks, room temp)
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup milk
1/4 cup strawberry purée
Red food coloring
2 tbsp. unsweetened cocoa powder

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. In a small bowl, mix together the flour, baking powder, and salt. In a larger bowl, cream together the butter and sugar. Blend in eggs one at a time. Stir in the vanilla.
Alternate between adding in the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Stir between each addition.
Divide the batter evenly between three bowls.
Leave one bowl of batter plain (for the vanilla layer).
Strawberry layer: Mix in the strawberry purée & a couple drops of red food coloring into one bowl.
Chocolate layer: Stir the cocoa powder into the third bowl of the batter.

Layer the batters into the cupcake liners using one tablespoon of each flavor (totaling three tablespoons in each liner). Bake for 10-12 mins.
Allow the cupcakes to cool and top with buttercream frosting (recipe below).

Buttercream Frosting

1 cup unsalted butter (2 sticks), room temp
3-4 cups powdered sugar
1 tsp. vanilla extract
2-3 tbsp. milk

Beat the butter in a bowl until smooth. Add in the powdered sugar one cup at a time until it's all incorporated. Stir in the vanilla. Add the milk one tablespoonful at a time while mixing until it reaches the desired consistency. Add too much milk? Easy- just add a little more powdered sugar. Fill a pastry bag (or ziploc bag with a corner snipped off) with the frosting and pipe onto the cupcakes.


Adapted from Martha Stewart

1 comment:

  1. oh my gosh! i'd have such a hard time eating these, because they're so dang pretty on the inside!


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