Perhaps it's a little too cool outside to be craving your favorite ice cream but that doesn't mean that that you can't enjoy your favorite ice cream flavors in cupcake form - even in the middle of January.
Neapolitan ice cream is a classic flavor combination - chocolate, strawberry and vanilla. You just can't go wrong with any of those delicious flavors. So why not transform that tantalizing flavor combination into a cupcake?
These Neapolitan cupcakes are absolutely irresistible. They're light and fluffy and yummy and simply perfect. Shoutout to Cooking Classy for the inspiration behind these delicious treats.
Neapolitan Cupcakes (makes 12 jumbo size cupcakes)
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 cup boiling water
1/4 cup butter, melted
2 1/2 Tablespoons oil
3/4 cup + 2 Tablespoons sugar
3/4 teaspoon vanilla
1/4 teaspoon salt
1 egg yolk
1/4 cup heavy cream
1 cup flour
1 1/2 cups cake flour
1 1/2 teaspoon baking powder
1/4 cup salt
7 Tablespoons butter
3/4 cup sugar
3 egg whites
1/2 cup milk
1 teaspoon vanilla extract
Preheat oven to 350.
Whisk together cocoa and baking soda.
Pour in boiling water and whisk until bubbling subsides. Cool 5 minutes.
Blend together melted butter, oil. sugar, vanilla and salt.
Blend in egg and egg yolk.
Blend in cocoa mixture and cream.
Slowly mix in flour.
Scoop into bottom of paper lined muffin cups. Spread into an even layer.
Combine baking powder, salt and cake flour for white cupcakes.
Whisk together egg whites, milk and vanilla.
Cream together butter and sugar until light and fluffy.
Add milk mixture, alternating with dry ingredients until just blended.
Scoop a layer of white cake mix over the chocolate cake mix.
Bake 23 minutes at 350. Cool on wire racks.
For some reason, all of my cupcakes came out of the oven with a brown ring around the edge. I have no idea why this happened or how to stop it from happening.
Whip up a batch of strawberry buttercream.
Pipe strawberry buttercream onto cooled cupcakes.
A perfect winter treat - ice cream flavors in cupcake form.
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