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 totally impress your guests.
I know that some of you are heading towards the colder months now, but hey you can still enjoy the classic Neapolitan ice cream flavours….in a cupcake. Half chocolate flavoured and half vanilla flavoured and then topped with a swirl of strawberry and vanilla frosting. Now can you say no to that?
This has always been my favourite ice cream, but I must admit , I love the chocolate part a wee bit more than the vanilla and strawberry. So instinctively or (purposely😉) I added in a bit more of the chocolate batter. Hey its CHOCOLATE can you blame me😋.
Now this can be done in two ways, you can either layer the chocolate and vanilla batter or place it side by side in the muffin cup, like I have done here.Both have a beautiful effect , just decide o how you prefer it to look. Once baked allow to cool and ge to the fun ( and highly delicious part)…the frosting.
I have become obsessed at the beauty of two toned frosting, it is so outstanding. I had to try it out, and it is really simple. I prefer to use disposable bags for frosting cakes and cookies. Don’t you find it easier. I am way too tired ( and lazy) to wash frosting from a cloth bag after baking.
Introducing Kitchen Basics
You can check out the detailed method for making two toned frosting here in a new part of my blog Kitchen Basics. This is my first post in this section and I am so excited to share little snippets of tips, ideas and basic ‘how to make that’ in this new area of my blog. It is little things I have learned to do and love to share it with you as well. I hope that you enjoy the new content.
So let’s get to the Neapolitan Cupcakes recipe
- FOR THE CUPCAKES
- 140 g / 1 cup cake / all purpose flour
- 1 teaspoon baking powder
- 140 g margarine or butter softened
- 140 g castor sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla essence
- 1 tablespoon / 15ml milk
- 1 tablespoon cocoa powder mixed to a paste with 1½ teaspoon hot water
- FROSTING SEE NOTE I
- 100 g softened butter or margarine
- 500 g icing sugar
- 10 ml vanilla essence
- 20 ml milk
- 1 teaspoon smooth strawberry jam
Preheat oven to 180°C
Place 12 paper cases in a muffin tray.
Beat margarine and sugar
Sift the flour and baking powder into a large bowl
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: (SEE NOTE 1)
Cream butter and 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.
You can check out the detailed method for making two toned frosting in my new series of my blog - How-to Kitchen Basics.