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Neapolitan cupcakes recipe
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Neapolitan ice cream cupcakes - a fun and delicious treat for parties or baking with kids!
Ingredients:
  • 180g butter, at room temperature, chopped
  • 215g (1 cup) caster sugar
  • 3.30 gm vanilla extract
  • 340g (2 1/4 cups) self-raising flour
  • 250ml (1 cup) milk, plus 1 1/2 tbsp milk, extra
  • 10.00 gm cocoa powder, sifted
  • Chocolate sprinkles, to serve
  • Vanilla wafers, to serve
  • Glacé cherries or maraschino cherries, to decorate
  • 300g butter, at room temperature, chopped
  • 450g (3 cups) icing sugar, sifted
  • 61.80 gm milk
  • 1 1/2 tbsp strawberries and cream flavouring
  • A few drops of pink food colouring
Instructions:
  • Preheat your oven to 180C/160C fan forced, and prepare a 12-hole (80ml 1/3 cup) muffin pan by lining it with paper cases.
  • In a large bowl, use an electric mixer to whip butter, sugar, and vanilla until light and creamy. Gradually add one egg at a time, making sure to beat well after each addition until fully combined.
  • Separately fold in the flour and milk in 2 batches each until well combined. Divide mixture into 2 bowls. Stir cocoa and extra milk into 1 bowl. Spoon level tablespoons of chocolate mixture into prepared papers, smooth, then top with a level tablespoon of vanilla mixture. Smooth tops.
  • Bake the cakes for 25-30 minutes or until a skewer inserted into the center comes out clean. Let them rest for 5 minutes before transferring to a wire rack to cool. Carefully remove the paper cases.
  • In a large bowl, use electric beaters to whip the butter until light and fluffy. Gradually mix in the icing sugar until the mixture is very pale. Slowly add the milk and flavoring, then beat until well blended. Finish by adding pink food coloring and mix until combined.
  • Fill a piping bag with icing using a 1cm fluted nozzle. Pipe swirls onto cakes and top with chocolate sprinkles, wafers, and a glacé cherry.

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