Neapolitan Cupcakes


I am obsessed with baking, whenever I’m in Barnes & Noble, I go to the cookbook section; whenever I’m in a supermarket I go to the baking section. This past weekend I went with my daddy to Chef Central. It’s seriously heaven for chefs & bakers. They have everything you can think of! I got these goodies while I was there [a cupcake plunger, measuring spoons, and three glass mixing bowls]. I love it! It’s not as cheap as one would hope, though, but nothing is now-a-days! SoI haven’t baked in awhile, okay maybe it’s only been a week, but it’s been way too long.

So here you have it another cupcake from Cupcakes by Pamela Clark made with my new goodies and love, of course.

Neapolitan Cakes

Ingredients:

Marbled Buttercake

1 stick butter, softened
1/2 teaspoon vanilla extract
2/3 cup sugar
2 eggs
1 1/4 cups self-rising flour
1/3 cup milk
pink food coloring
1 1/2 tablespoons cocoa powder
2 teaspoons milk, extra

Butter cream

1 stick butter, softened
1 1/2 cups powdered sugar
3 tablespoons milk
pink food coloring
1 1/2 tablespoons cocoa powder
2 teaspoons milk, extra

1. Preheat oven to 350 degrees F. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.

2. Beat butter, vanilla, sugar, and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk, in two batches.

3. Divide mixture evenly among three bowls. Tint one mixture pink. Blend sifted cocoa with extra milk in cup; stir into another mixture. Leave third mixture plain.

4. Drop alternate spoonfuls of the three mixtures into baking cups. Pull a skewer backwards and forwards through mixtures to get a marbled effect; smooth surface.

5. Bake large cakes for 30 minutes; bake small cakes for 20 minutes. Turn cakes onto wire rack to cool.

6. Make Butter Cream.

a. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted powdered sugar and milk, in two batches.

b. Divide mixture evenly among three bowls. Tint one mixture pink. Blend Sifted cocoa with extra milk in cup; sift into another mixture. Leave third mixture plain.

7. Spread cakes with the three colors of butter cream.

8. Take a bite out of the ice cream looking cupcakes and enjoy !

Even the little ones like my cupcakes :]

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