Now I always remember one ice cream from my childhood mainly and that was neapolitan ice cream. This ice cream was vanilla, chocolate and strawberry flavour.
I always remember eating this ice cream as a kid, I would always add strawberry sauce to my ice cream and it was always my favourite thing to have.
I wanted to take this ice cream and turn it in to a cupcake because why not. You have to experiment to see what you like.
Now I spent ages thinking about how I was going to do these cupcakes as I wanted them to be true to the ice cream and have a good flavour in each element of the cupcake.
I decided that the sponge would be a mixture of vanilla and chocolate as I know that this combination works well. Now even though the traditional flavour is strawberry, I decided to do raspberry buttercream because I wanted a contrasting flavour but one that would work well with the cupcakes.
The other reason for raspberry buttercream was because I had an open jar of raspberry jam which I wanted to get used up.
Neapolitan Cupcakes
Ingredients
Chocolate Layer
- 125 g Unsalted Butter
- 125 g Caster Sugar
- 125 g Self-Raising Flour
- 2 Eggs
- 50 g Cocoa Powder
- 1 tsp Baking Powder
Vanilla Layer
- 125 g Unsalted Butter
- 125 g Caster Sugar
- 125 g Self-Raising Flour
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
Strawberry Buttercream
- 250 g Unsalted Butter
- 500 g Icing Sugar
- 100 g Raspberry Jam
Instructions
Chocolate Layer
- Pre-heat your oven to 180 degrees and fill a 12 hole muffin tin with paper cake cases.
- Mix your butter and sugar together until fully incorporated. Then add each egg until both are incorporated.
- Sieve the flour into the mixture and mix until fully incorporated then add the cocoa powder and mix until incorporated.
- Spoon the mixture into the cases until they are about 1/4 full.
Vanilla Layer
- Mix your butter and sugar together until incorporated then add your eggs one at a time until they are both incorporated
- Sieve the flour into the wet ingredients then mix until incorporated. Add your vanilla extract and mix in.
- Spoon the mixture on top of the chocolate layer until the layers about the same thickness.
- Put in the oven for 20 minutes until golden on top.
Strawberry Buttercream
- Beat your butter until it is pale in colour.* Add your icing sugar a little bit at a time until fully incorporated.
- Add your jam a little bit at a time to ensure it gets fully incorporated. Then pipe** the buttercream onto your cupcakes.
