Neapolitan Cupcakes
Vanilla Cupcake Batter
1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk
1 egg
1 tsp. vanilla extract
Chocolate Cupcake Batter:
3/4 c. + 2 T. all-purpose flour
2 1/2 T. unsweetened cocoa powder
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1/2 tsp. vanilla extract
Strawberry Frosting:
1 (8 oz.) package cream cheese, softened
1/4 c. butter, softened
1/4 c. strawberry jam
1 tsp. strawberry extract
1 (8 oz.) container whipped topping
1 c. confectioners’ sugar
Instructions
Prepare the Vanilla Cupcake Batter:
Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.
Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.
Prepare the Chocolate Cupcake Batter:
Put the flour, cocoa powder, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency.
Whisk together the milk, egg, and vanilla. Slowly pour about half into the flour mixture and beat until just combined. Turn the mixer up to high speed for a few seconds to beat out any lumps.
Reduce the mixer speed to low and slowly pour in the remaining milk mixture. Beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.
Cupcake Assembly:
Spoon a little chocolate batter into one side of a muffin pan cup lined with a paper cupcake liner; then spoon a little vanilla batter into the other side. Repeat with remaining muffin cups, filling each cup a total of 1/2 full.
Bake at 325 degrees for 20 – 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.
Prepare the Strawberry Frosting:
Combine cream cheese and butter; beat at medium speed with an electric mixer until smooth. Beat in strawberry jam and strawberry extract until well combined. Beat in whipped topping and confectioners’ sugar.
Pipe frosting onto the cooled cupcakes. I found it good to chill the frosting for about 20 to 30 minutes before piping onto the cupcakes.
