Neapolitan Cupcakes
Three flavours in one cupcake means you get the best of all worlds.
Servings 12 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.
Notes
*this is about 5 minutes on a medium speed
** I used a round nozzle on my piping bag