Neapolitan Cupcakes!

Chocolate, Strawberry and Vanilla Swirled Neapolitan Cupcakes. All Three Flavours in the Sponge and Swirled Buttercream Frosting with Decorations Alike!

So one of the most requested recipes I have ever had is this one. NEAPOLITAN CUPCAKES. Honestly, I genuinely can’t actually count the amount of times that I have had this one requested! So, you know, I thought I would oblige. Also, I desperately wanted to bake them! I have made these a good few times now, and I thought it was about time I would show it to you guys, and I hope you love them as much as I do.

I went for swirling the buttercream together by using some Tala Disposable Piping Bags inside a larger Savoy Disposable Piping Bag. I do realise that using four piping bags for one set of cupcakes is a bit wasteful, but its definitely the best way. You can put the buttercream straight into the Savoy Disposable Piping Bag and making it into thirds, or you can just blob it in and hope for the best. Or, you can pipe layers on instead! It’s the same with the sponge as well… I just sort of put it in so you’d have some of each flavour for each cupcake… but its not an exact science!

After posting my No-Bake Neapolitan Cheesecake a while ago, I knew you guys would like the cupcake version. I adore the combination of flavours together now, even if when I was little I always avoided the strawberry section of the ice cream tub. I’m not entirely sure why I didn’t like it… but I was a bit of a chocolate fanatic when I was younger, and vanilla is just a given. Combining the flavours into the same mouthful in cupcake form is just damn delicious. Having the light spongey cupcake topped with swirled trio of buttercream frosting is perfection in my eyes.

I went for topping each cupcake with half of a fresh strawberry, a bit of Aero Bubbly Chocolate, and some sprinkles. I wasn’t entirely sure what to use to represent Vanilla on each cupcake, but I thought that was just a given. You could decorate it completely different if you want, but I just went with what I had to work with! I also used these GORGEOUS Sweet Treats Baking Cups from Iced Jems but regular cupcake/muffin cases will also work. Honestly, I think these look so cute and I love the colour combinations together.

I hope you guys love this recipe as much as I did! Enjoy! x

This recipe makes 12 cupcakes!

Ingredients

Neapolitan Cupcakes
– 150g Stork/Unsalted Butter, room temperature
– 150g Caster Sugar
– 3 Medium Eggs
– 150g Self-Raising Flour
– 15g Cocoa Powder
– 1-2tbsps Strawberry Jam/Coulis
– Pink Food Colouring
– 1tsp Vanilla Extract

Neapolitan Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar, sifted
– 15g Cocoa Powder
– 1-2tbsps Strawberry Jam/Coulis
– Pink Food Colouring
– 1tsp Vanilla Extract

Decorations
– Strawberries
– Chocolate Pieces
– Sprinkles

Method

1) To make the Cupcakes – Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases or a large tray with 12 Regular Iced Jems Baking Cups like I have!

2) With a stand mixer – Beat the unsalted butter/stork with the caster sugar until light and fluffy – Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!

3) Separate the mixture into three bowls – it’ll be roughly 200g of cake mixture in each bowl. Mix the cocoa powder into one, the vanilla extract into another, and the strawberry jam/coulis and pink food colouring into the third.

4) Spoon a small spoonful of one of the mixes into the cupcake cases, then a small spoonful of the second mix in, and then the third. You want to split the mixtures evenly between the 12 cupcake cases. I use a heaped teaspoon of each mixture for each cupcake case, and then use up any extra as well.

5) Bake in the oven for 15-20 minutes until they’re baked through and they are springy to touch – Mine usually take 17-18 minutes! Leave them to cool fully on a wire rack (Or on the baking tray you used if you used the Iced Jems Baking Cups!

6) To make the Buttercream Frosting –Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 5-6 minutes until fluffy and smooth.

7) Split the mixtures between three bowls again. Mix the cocoa powder into one, the vanilla extract into another, and the strawberry jam/coulis and pink food colouring into the third.

8) To decorate the Cupcakes – In a large disposable piping bag, add the buttercream so you have it in thirds. Easiest way to do this is to use three smaller disposable piping bags with a flavour per bag. Snip the ends off and insert it into the large disposable piping bag!

9) Pipe on the buttercream – I used a 2D Closed Star Piping Tip to decorate my cakes but you can do whatever you like! :) 

10) Sprinkle on some cute sprinkles, some strawberries, and some chocolate if you want! Enjoy!

Tips and Ideas

You could use Strawberry flavouring if you wanted, or fresh strawberries, but that would make only one section of the cupcake lumpy. I use Coulis or Strawberry Jam to give it a bit of flavour as its easier and then some Pink ProGel Food Colouring for the colouring as its such a good colouring brand!

You could easily swap the flavours up if you want a different trio of flavours – or you can pipe on the buttercream in layers for example rather than swirling them together.

These cupcakes will last in an airtight container/cupcake box for 3 days at room temperature!

I buy my Cupcakes Cases from Iced Jems – here! And my  2D Closed Star Piping Tip!

Enjoy!!

You can find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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