NEAPOLITAN CUPCAKES
Enjoy these beautiful chocolate cupcakes made using Betty Crocker™ Super Moist™ white cake mix and frosted in layers with Betty Crocker® Whipped frosting - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
- Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
- Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.
Nutrition Facts : Calories 333, Carbohydrate 46 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 214 mg
NEAPOLITAN CUPCAKES
These nostalgic cuties can be made a day in advance -- store them in an airtight container at room temperature and frost just before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h25m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, baking powder, and salt.
- Beat butter with sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
- Whisk together cocoa powder and 1/4 cup hot water in a small bowl until smooth. Transfer 1 heaping cup (10 ounces) batter to a medium bowl. Add cocoa mixture and stir until just combined; fold in chopped chocolate.
- Divide chocolate batter evenly among muffin cups. Top with remaining vanilla batter. Bake, rotating pan halfway through, until golden brown and a tester inserted in centers comes out clean, 20 to 22 minutes. Let cool completely in pan on a wire rack before removing. Cupcakes can be stored up to 1 day in an airtight container at room temperature. Just before serving, spread buttercream over cupcakes.
NEAPOLITAN CUPCAKES
For those that just can't make up their minds, Neapolitan ice cream is the frozen treat of choice. Here, in a pretty little cupcake, all three flavors -- vanilla, chocolate, and strawberry -- join. For super-moist cupcakes, opt for a cake mix with added pudding.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 13
Steps:
- Line twenty-two to twenty-six 2-1/2-inch muffin cups with paper bake cups*; set aside.
- Preheat oven to 350 degrees F. Prepare cake mix according to package directions. Divide cake batter evenly among three bowls. Stir vanilla into batter in one bowl. Stir cocoa powder and melted chocolate into batter in second bowl. Stir in strawberry preserves and enough red food coloring to turn batter in third bowl pink.
- Spoon 1 tablespoon of the strawberry batter into the bottom of each prepared muffin cup. Add 1 tablespoon chocolate batter to each muffin cup. Top each muffin cup with 1 tablespoon vanilla batter. (Cups will be one-half to two-thirds full.)
- Bake about 15 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely.
- Tint half of the Ice Cream Frosting pink with red food coloring. Spoon pink and white frostings side by side into a pastry bag fitted with a star tip. Pipe frosting over cupcakes to look like soft-serve ice cream; decorate as desired. Chill until ready to serve. Makes 22 to 26 (2-1/2-inch) cupcakes. Ice Cream Frosting
- Allow cream cheese and butter to stand at room temperature for 30 minutes. If using, allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until fluffy. Beat in vanilla. Gradually beat in powdered sugar. Beat in ice cream, if using, or whipping cream to reach piping consistency. Chill until ready to use.
Nutrition Facts : Calories 322 kcal, Carbohydrate 54 g, Cholesterol 43 mg, Protein 2 g, SaturatedFat 5 g, Sodium 210 mg, Sugar 44 g, Fat 11 g, ServingSize 22 to 26 (2-1/2 inch) cupcakes, UnsaturatedFat 6 g
NEAPOLITAN CUPCAKES WITH STRAWBERRY BUTTERCREAM
Steps:
- Preheat the oven to 350 degrees F.
- For the batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy. One at a time, add the eggs, mixing each one in completely before adding the next. Add the vanilla and beat to combine.
- In another bowl, sift or whisk together the flour, baking powder and salt. With the mixer running, add a third of the flour mixture and then the milk, beating just to incorporate. Beat in the remaining flour mixture. Divide the batter between two bowls and set one bowl aside (this will be the white cake batter).
- Mix the cocoa powder into the remaining bowl of batter (this will be the chocolate batter).
- Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Divide the white cake batter evenly among the muffin cups, and then do the same with the chocolate batter.
- Bake until a cake tester comes out clean, 15 to 18 minutes. Cool slightly, then transfer to a wire rack to cool while you prepare the buttercream.
- For the strawberry buttercream: Puree the strawberries in a blender until completely smooth. Press through a fine-mesh sieve into a small saucepot. Bring to a boil over medium-high heat and cook, stirring frequently, until reduced by half, about 10 minutes; you'll need at least 1/2 cup. Cool completely.
- In a mixing bowl, add 3 cups of the confectioners' sugar, the butter and the vanilla and beat with a hand mixer until combined. Add the strawberry reduction, beat until incorporated, and then gradually add the remaining 1 cup confectioners' sugar. Transfer to a piping bag fitted with a round tip and pipe the buttercream onto the cupcakes.
NEAPOLITAN CUPCAKES
Provided by Food Network
Categories dessert
Time 1h45m
Yield 30 to 40 cupcakes
Number Of Ingredients 40
Steps:
- Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
- For the chocolate cupcakes: In a medium bowl, cream together both sugars and the oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine flour, cocoa powder, baking soda and salt, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside.
- For the strawberry cupcakes: In a medium bowl, cream together the butter, cream cheese, granulated sugar and gelatin. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Set aside.
- For the vanilla cupcakes: In a medium bowl, cream together the butter, cream cheese and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside
- Use a miniature cupcake scooper and scoop all three batters into the cupcake liner. First scoop the chocolate batter, second the strawberry batter and third the vanilla batter. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
- For the chocolate frosting: In a small bowl, melt the chocolate in the microwave starting at 30 seconds and stir. Melt in increments of 30 seconds as needed so that you do not burn or overheat the chocolate.
- In a medium bowl, cream together the butter, melted chocolate and vanilla until mixed well. Then add the confectioners' sugar.
- For the strawberry frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and strawberry extract.
- For the vanilla frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and vanilla extract.
- To assemble: After all the cupcakes have cooled, frost each cupcake in the same order you placed the batter (chocolate, strawberry, vanilla).
SIMPLE NEAPOLITAN CUPCAKES
Layer strawberry, chocolate and vanilla in a sweet frosted cupcake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
- Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
- Bake as directed. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in medium bowl, beat butter, powdered sugar and whipping cream with electric mixer on medium speed until smooth and spreadable. Gradually stir in strawberries, a few tablespoons at a time. Refrigerate 30 minutes. Frost cupcakes. Store in refrigerator.
Nutrition Facts : Calories 374, Carbohydrate 59 g, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 222 mg
NEAPOLITAN CUPCAKES
These easy chocolate chip, vanilla and pale pink buttercream cupcakes mimic Neapolitan ice cream and are perfect for a little treat at a picnic
Provided by Emily Kerrigan
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 170C/150C fan/gas 3. Line a cupcake tin with cases. Cream the sugar with the butter using an electric whisk, until combined. Crack in the egg and add the vanilla extract, then whisk to combine. Add half the flour, the baking powder and a pinch of salt, whisk to combine, then add half the milk and whisk briefly again. Repeat to use the remaining flour and milk. Don't worry if the mixture seems loose.
- Spoon about half the mixture into a separate bowl, add the cocoa and chocolate chips and stir well to combine.
- Using a teaspoon, divide the chocolate mixture between the 12 cupcake cases. Use a wooden skewer to spread the mixture evenly to the edges. Rinse and dry the teaspoon then repeat with the vanilla layer, taking care not to disturb the chocolate below and spreading to the edges again.
- Bake for 25 mins. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.
- To make the frosting, sift the icing sugar, then combine with the butter using an electric whisk. It will look crumbly initially - persevere and it will come together. If you're icing is too stiff, add 1 tbsp milk to the mixture. Carefully add 1-2 drops of the food colouring and combine to make a pale pink frosting to ice the cakes. When you cut them in half, the coloured layers will be revealed.
Nutrition Facts : Calories 295 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
NEAPOLITAN ICE CREAM CONE CUPCAKES RECIPE BY TASTY
Here's what you need: brownie mix, strawberry cake mix, vanilla cake mix, ice cream cones, unsalted butter, powdered sugar, vanilla extract, milk, maraschino cherry, sprinkles
Provided by Betsy Carter
Categories Snacks
Yield 36 cones
Number Of Ingredients 10
Steps:
- Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
- Preheat oven to 350˚F (180˚C).
- Place cones in each well of muffin tin.
- Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
- Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
- In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
- Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
- Top with cherries and sprinkles.
- Enjoy!
Nutrition Facts : Calories 298 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 32 grams
VALENTINE'S DAY NEAPOLITAN CUPCAKES RECIPE
Valentine's Day Neapolitan cupcakes are the perfect cupcake with the combination of strawberry cake and brownie batter. They are the best Valentine's day dessert!
Provided by Camille Beckstrand
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line 40-48 muffin cups with paper liners (I only got about 40 cupcakes, but you may get more).
- Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
- Mix the cake mix, 1/2 cup oil, 1 cup water, and 3 eggs in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
- Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
- Cool completely.
- Cream together the butter shortening, and vanilla.
- Then add in milk and powdered sugar 1 cup at a time. Mix until light and fluffy.
- Top with optional sprinkles.
Nutrition Facts : Calories 253 kcal, Carbohydrate 31 g, Protein 2 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 27 mg, Sodium 156 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
NEAPOLITAN CUPCAKES
They're just like the ice cream, only in scrumptious cupcake form-with a brownie bottom, whipped frosting and strawberry cake in between.
Provided by My Food and Family
Categories Recipes
Time 1h24m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Prepare brownie batter, then cake batter in separate bowls as directed on packages. Spoon brownie batter into 24 paper-lined muffin cups; cover with cake batter.
- Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 47 g, Fiber 0 g, Sugar 35 g, Protein 2 g
More about "neapolitan cupcakes recipes"
BEST NEAPOLITAN CUPCAKES - HOW TO MAKE NEAPOLITAN …
From delish.com
4/5 (3)Category Birthday Party, Mother's Day, Spring, Dessert
LEMON NEAPOLITAN CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
NEAPOLITAN ICE CREAM CUPCAKES - THE SCRANLINE: IMPRESSIVE …
From thescranline.com
SEMI HOMEMADE NEAPOLITAN CUPCAKES
From ladybehindthecurtain.com
NEAPOLITAN CUPCAKES RECIPE - RECIPES.NET
From recipes.net
DESSERT FROM SCRATCH: NEAPOLITAN CUPCAKE RECIPE
From midlifeboulevard.com
GUEST POST: NEAPOLITAN CUPCAKES | MY BAKING ADDICTION
From mybakingaddiction.com
NEAPOLITAN CUPCAKES RECIPE - JUST SHORT OF CRAZY
From justshortofcrazy.com
HOW TO MAKE NEAPOLITAN CUPCAKES - EASY UNIQUE CUPCAKE …
From easyfamilyrecipeideas.com
NEAPOLITAN CUPCAKES - THE GRACIOUS WIFE
From thegraciouswife.com
NEAPOLITAN CUPCAKES - I AM BAKER
From iambaker.net
NEAPOLITAN CUPCAKES | A SPICY PERSPECTIVE
From aspicyperspective.com
NEAPOLITAN CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
NEAPOLITAN CUPCAKES – WITH SPRINKLES ON TOP
From withsprinklesontop.net
NEAPOLITAN HI HAT CUPCAKES MY KITCHEN DRAWER - CUPCAKES
From mykitchensdrawer.com
NEAPOLITAN CUPCAKES - SIMPLY PERFECT BIRTHDAY CUPCAKES | THE …
From thekitchenismyplayground.com
LAYERED NEAPOLITAN CUPCAKES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
NEAPOLITAN CUPCAKES RECIPE | COOKING CHANNEL
From cookingchanneltv.com
NEAPOLITAN BROWNIE CUPCAKES - TWO SISTERS
From twosisterscrafting.com
NEAPOLITAN CUPCAKES WITH STRAWBERRY BUTTERCREAM FROSTING
From bakingbeauty.net
NEAPOLITAN CUPCAKES | CLASSIC FLAVORS IN CUPCAKE FORM!
From lifeloveandsugar.com
NEAPOLITAN CUPCAKES - PURATOS
From puratos.ca
NEAPOLITAN CUPCAKES (VEGAN + GLUTEN-FREE) | FEASTING ON FRUIT
From feastingonfruit.com
NEAPOLITAN CUPCAKES – VANILLA CUPCAKES WITH ... - CREATE & RECREATE
From createandrecreate.com
NEAPOLITAN CUPCAKES | CAKE RECIPES | SBS FOOD
From sbs.com.au
NEAPOLITAN SURPRISE CUPCAKES {GLUTEN FREE, OR NOT}
From sweetnessandbite.com
NEAPOLITAN CUPCAKES - COOKING WITH SAPANA
From cookingwithsapana.com
FAVORITE NEAPOLITAN RECIPES | ALLRECIPES
From allrecipes.com
MINI NEAPOLITAN CUPCAKES RECIPE - TABLESPOON.COM
From tablespoon.com
NEAPOLITAN HI-HAT CUPCAKES - I AM BAKER
From iambaker.net
BEST CHOCOLATE CUPCAKES WITH NEAPOLITAN FROSTING RECIPES | FOOD …
From foodnetwork.ca
BEST NEAPOLITAN CUPCAKES - HOW TO MAKE NEAPOLITAN CUPCAKES
From delish.com
NEAPOLITAN CUPCAKE CONES | BETTER HOMES & GARDENS
From bhg.com
NEAPOLITAN CUPCAKES ⋆ THE GARDENING FOODIE
From thegardeningfoodie.com
NEAPOLITAN CUPCAKES | THE DOMESTIC REBEL
From thedomesticrebel.com
NEAPOLITAN CUPCAKES - YUM TASTE
From yumtaste.com
NEAPOLITAN CUPCAKES - MY COUNTRY TABLE
From mycountrytable.com
RASPBERRY NEAPOLITAN CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
NEAPOLITAN CUPCAKES - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love