Neapolitan Cupcakes

Neapolitan ice cream is such a good ice cream. How could it not be!? Three ice cream flavors in one container, not more deciding between chocolate, vanilla or strawberry. One of these days I want to make homemade Neapolitan ice cream, it’s just the 4 days it would take from start to finish that has stopped me from making it. 

 

These cupcakes have three distinct layers just like the ice cream, a chocolate cupcake layer, a vanilla cupcake layer and a strawberry frosting layer. The chocolate layer did overpower the vanilla layer just a bit, but it was still a delicious cupcake that looks pretty. I did not add any food coloring to the strawberry frosting, but if you want the color to be more of a vibrant pink, like the ice cream, add in a few drops of red food coloring. 

Neapolitan Cupcakes

Ingredients:

Chocolate Cupcake

• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 cup boiling water
• 1/4 cup unsalted butter, melted
• 2 1/2 tablespoons canola oil
• 3/4 cup + 2 tablespoons granulated sugar
• 3/4 teaspoons vanilla extract
• 1 egg
• 1 egg yolk (save the egg white for the white vanilla cupcake)
• 1/4 cup heavy whipping cream
• 1 cup all purpose flour

White Vanilla Cupcake

• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 7 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 3 egg whites
• 1/2 cup milk
• 1/2 teaspoon vanilla extract

Strawberry Buttercream

• 12 ounces frozen strawberries, thawed
• 1 1/2 cup unsalted butter, softened
• 5-5 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

Chocolate Cupcakes

1. Preheat the oven to 350º F. Line two muffin tins with 22 cupcake liners.
2. In a large glass mixing bowl, whisk together the cocoa powder and baking soda. Slowly pour in the boiling water and whisk until the bubbling stops and the mixture is well blended, allow to cool for 5 minutes.
3. Meanwhile, in a different large mixing bowl with an electric mixer, beat together on low, the melted butter, canola oil, granulated sugar and vanilla extract until well combined, about 30 seconds.
4. Stir in the egg and egg yolk. Stir in the cocoa mixture followed by the heavy cream. Slowly mix in the flour and blend until just combined, scraping down the sides as needed.
5. Spoon a level 2 tablespoons of batter into the cupcake liners and spread into an even layer. Set aside.

White Vanilla Cupcakes

1. In a medium bowl, sift the cake flour and baking powder, whisk to combine.
2. In the bowl of a stand mixer, with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy.
3. In a separate mixing bowl, whisk together the milk, egg whites and vanilla extract, until well blended. 
4. Add 1/3 of the flour mixture to the butter and sugar mixture, mixing until well combined. Add in half of the milk and egg mixture and mix on low until combined, then increase the speed to medium and mix for 1 minute.
5. Add in another 1/3 of the flour mixture and mix until well combined. Add the remaining milk and egg mixture and mix on low until combined, then increase the speed to medium and mix for 1 minute.
6. Add in the remaining flour mixture and mix until well combined.
7. Gently place 2 slightly heaping tablespoons, over the chocolate layer and carefully spread the batter into an even layer.
8. Bake for 16-19 minutes or until an inserted toothpick comes out clean. Cool for about 5 minutes in the muffin tins, then transfer to a cooling rack to cool completely.

Strawberry Buttercream

1. Place the strawberries into a blender and blend until smooth. If you want to remove the seeds, pour the puree into a fine mesh sieve over a small bowl.
2. Measure out 1 1/4 cups of the purée and place it into a small pot. Heat the mixture over medium-low heat, stirring occasionally until it has reduced down to 6 tablespoons, about 10-14 minutes. Measure the purée and if it is not 6 tablespoons, continue to simmer until it is. If it is not reduced to 3 tablespoons, it will make the frosting runny.
3. Pour the purée into a small bowl and place into the freezer to chill.
4. In the bowl of a stand mixer, with the paddle attachment, beat the butter until very pale and fluffy. Scrape down the sides of the bowl as needed.
5. Add in 2 cups of powdered sugar and mix well. Add in the 6 tablespoons of reduced strawberry purée, and vanilla extract, mix well. Add in the remaining 3 cups powdered sugar and mix until fluffy. Add in an additional 1/2 cup powdered sugar if needed to reach desired consistency.
6. Once the cupcakes have cooled, pipe on the frosting.

Enjoy!!!

Notes:

If you do not have a paddle attachment the scraps the sides of the bowl, occasionally scrap the sides of the bowl and mix for 1 1/2 minutes.

If choosing to use food coloring add it in with the purée and extract.

*Adapted from Cooking Classy.