Neapolitan Cupcakes

PREP TIME 10

COOK TIME 15

TOTAL TIME 25

12 medium cupcakes

Take your cupcake baking to the next level with these ice cream flavour Neapolitan Cupcakes. Gorgeous little cakes, perfect for a bridal shower, baby shower or a party centerpiece, bound to thourally impress your guests.

Ingredients

FOR THE CUPCAKES

1 ¼ cup / 140g cake / all purpose flour
1 teaspoon baking powder
⅔ cup / 160g butter softened
¾ cup / 150g sugar
2 eggs lightly beaten
1 teaspoon vanilla essence
1 tablespoon / 15ml milk
1 tablespoon cocoa powder mixed to a paste with 1½ teaspoon hot water

FOR THE FROSTING

½ cup / 120g softened butter
5 cups / 500g powdered / icing sugar
2 teaspoons / 10ml vanilla essence
4 teaspoons 20ml milk
1 teaspoon smooth strawberry jam

Instructions

Preheat oven to 356°F / 180°C

TO MAKE THE CUPCAKES

Place 12 paper cases in a muffin tray.
Beat butter and sugar together until light and fluffy. Add in the eggs and beat until the mixture is creamy.
Sift the flour and baking powder into the beaten butter mixture and mix until well combined.
Divide the mixture between 2 bowls.
Beat the vanilla extract and milk into 1 of the bowls and the cocoa powder paste into the other bowl.
Place alternate teaspoonfuls of the mixture into the paper cases.
Bake in the preheated oven for about 10 to 15 minutes until risen and firm to the touch.
Transfer to a wire rack and leave to cool.

TO MAKE THE FROSTING / ICING

Cream butter and powdered / icing sugar together.
Add enough milk to make a smooth spreadable consistency.
Divide the mixture between 2 bowls and stir in strawberry jam and a little pink food colouring into one of the bowls.
Add vanilla essence to the white frosting in the other bowl
Place alternate spoonfuls of the frosting into a large piping bag fitted with a nozzle you prefer..
Pipe swirls of frosting onto each cupcake.

Nutrition