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Neapolitan Cupcakes Recipe | sweetco0kiepie



These cupcakes are so yummy, hope you guys can try it out!

CHOCOLATE BATTER:
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 cup boiling water
- 1/4 cup melted unsalted butter
- 2 tbsp vegetable oil
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg + 1 egg yolk
- 1/4 cup heavy cream
- 1 cup all purpose flour (plain flour)

Directions:
1. Mix cocoa powder, baking soda, and boiling water together until fully combines. Set aside.

2. Mix together melted butter, vegetable oil, and sugar. Add the egg and egg yolk and vanilla extract. Mix well.

3. Add cocoa mixture into the butter mixture and mix well. Add the heavy cream in as well.

4. Add flour and mix until you have a smooth chocolate batter!

5. Spoon about 1.5 - 2 tbsp of this chocolate batter into a cupcake tray lined with cupcake liners.

VANILLA BATTER:
- 1 1/2 cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 7 tbsp softened unsalted butter (room temp)
- 3/4 cup granulated sugar
- Seeds of 1/2 vanilla bean *IF YOU DON'T HAVE A VANILLA BEAN, SIMPLY ADD 1 MORE TSP OF VANILLA EXTRACT TO THE RECIPE*
- 3 egg whites
- 1/2 tsp vanilla extract (or 1 1/2 tsp of vanilla if not using vanilla bean)
- 1/2 cup milk

1. Sift together the cake flour, baking powder, and salt. Set aside.

2. Beat butter with sugar. Add the vanilla seeds to the mixture.

3. In a separate bowl (or pyrex pitcher), whisk together your wet ingredients: egg whites, vanilla extract, and milk.

4. Alternate between adding 1/3 of the dry mixture and 1/2 of the wet mixture into the butter mixture. You should start by adding the dry and end with adding the dry.

5. Scoop vanilla batter on top of chocolate batter until 3/4 of the way full without disturbing the chocolate layer underneath.

6. Use a toothpick to spread out the vanilla layer so that it covers the chocolate batter.

7. Bake cupcakes at 350° F or 177° C for 18-20 mins, or until a toothpick inserted comes out clean.

8. Cool cupcakes completely before frosting.

STRAWBERRY BUTTERCREAM FROSTING:
- 7 oz strawberries
- 1 cup of softened unsalted butter (room temp)
- 3 cups icing sugar (sifted)
- 1 to 2 tbsp milk if needed

1. Blend your strawberries until pureed nicely. Transfer strawberry mixture onto a saucepan and cook on medium heat until boiling while stirring occasionally. Once boiling, let simmer for 20-30 mins until reduced in volume, still stirring occasionally.

2. Strain mixture through a sieve to remove seeds.

3. Beat butter on high until light and fluffy. Add the icing sugar in thirds, and add the strawberry puree.

4. Add milk if needed to smooth out the consistency of the frosting.

5. Transfer frosting to a piping bag and pipe the frosting onto your cooled cupcakes.

ENJOY! ^_^

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