Valentines Day Neapolitan Cupcakes Recipes

NEAPOLITAN CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• . Add sour cream and vanilla extract and mix until well combined.
• . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
• . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• . To make the chocolate mousse, put the chocolate chips in a large bowl.
• 0. Bring 1/4 cup of heavy whipping cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. Set aside to cool to about room temperature.
• 1. Add the remaining 1/2 cup of heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl and whip until stiff peaks form.
• 2. Gently fold about 1/3 of the whipped cream into the cooled chocolate ganache, then fold in the remaining whipped cream.
• 3. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
• 4. Fill the centers of the cupcakes with chocolate mousse. Set cupcakes in the fridge while you make the frosting.
• 5. Add the chopped strawberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Set aside.
• 6. Combine the butter and shortening with a mixer until smooth.
• 7. Add about half of the powdered sugar and mix until smooth and well combined.
• 8. Add about 5 tablespoons of strawberry puree to the frosting and mix until well combined.
• 9. Add remaining powdered sugar and mix until smooth.
• 0. Pipe the frosting onto the cupcakes. I used Ateco tip 844. Top the cupcakes with a strawberry, chocolate decoration, or other decoration of your choosing. Refrigerate cupcakes until ready to serve.

NEAPOLITAN CUPCAKES

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

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).

NEAPOLITAN CUPCAKES

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.

NEAPOLITAN CUPCAKES

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.

VALENTINE'S DAY NEAPOLITAN CUPCAKES RECIPE

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.