Neapolitan Cupcakes

Inspired by my favourite ice cream as a child, the cupcakes just sing of fun days ogling ice creams in the ice cream shop. In the times when flavours where sparce, the choice was always between chocolate, vanilla, or strawberry, salted caramel never even existed!

So, imagine my childhood joy when I could have all three combined! These cupcakes play homage to that, pure innocent joy in just a few bites!

neapolitan ice cream, cupcakes, kids recipes, easy baking, easter recipes, chocolate cake

Yield: 24

Author: Suze Morrison

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Neapolitan Cupcakes

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

Inspired by my favourite ice cream as a child, the cupcakes just sing of fun days ogling ice creams in the ice cream shop. In the times when flavours where sparce, the choice was always between chocolate, vanilla, or strawberry, salted caramel never even existed!So, imagine my childhood joy when I could have all three combined! These cupcakes play homage to that, pure innocent joy in just a few bites!

Ingredients

For the Cakes

• 350g Caster Sugar
• 115g Cocoa Powder
• 250g Plain Flour
• 1 ½ tsp Bicarbonate Soda
• 2 tsp Baking Powder
• ½ tsp Fine Salt
• 170ml Olive Oil
• 3 Large Eggs
• 100ml Whole Milk
• 30ml Lemon Juice
• 120ml Hot Espresso

For the frosting

• 225g Unsalted Butter
• 680g Icing Sugar
• 1tbsp Vanilla Extract
• ½ tsp Fine Salt
• 4tbsp Whole Milk
• 3tbsp Powdered Freeze Dried Strawberries
• Cocktail cherries to garnish

Instructions

1. Preheat oven 170C. Line 24 Cupcake moulds with liners, set aside.
2. Mix all the dry ingredients for the cupcakes in a bowl until homogenous. Mix the whole milk with the lemon juice and set aside to curdle.
3. Make a well in the dry ingredients and mix through the curdled milk, finally stir through the hot coffee, taking care not to overmix.
4. Divide the batter between the cupcake moulds and bake on the middle shelf for 25 minutes or until risen and springy. Set aside to cool while you make the frosting.
5. Mash the icing sugar and butter with a fork then beat in a stand mixer, using the paddle attachment until pale and fluffy, about 5 minutes, add the vanilla and salt and beat again.
6. Add the whole milk until you have a smooth, pipeable consistency then divide the frosting into two. In one bowl, mix thru the freeze-dried strawberries.
7. Fit a piping bag with a star nozzle and add half of each frosting vertical to each. Pipe in a swirl on top if the cupcakes and garnish with a cocktail cherry before serving. Smiles are obligatory.

https://gourmetglow.co.uk/recipes/neapolitan-cupcakes

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