Today I'm going to feed you cupcakes. Neapolitan cupcakes.
Why? Because I want to thank you for voting for Decor and the Dog in Apartment Therapy's Homies! You did that, right? If not, it will take you approximately 2.13 minutes. And it would make Ike smile like this.
He's a sucker for a good contest. (You can vote for multiple blogs and the list is full of great ones!)
Now here's your cupcake....
recipe. If only I could deliver a cupcake to each and everyone of you.
But you will want to make these cupcakes. I promise you. I took them to work on Valentine's Day. Nothing says love like giving your co-workers dia-beetus. My co-workers ranked these as my best cupcakes. They beat out the chocolate with vanilla buttercream and Death by Oreo.
These Neapolitan cupcakes are a delicious chocolate cupcake topped with vanilla and strawberry buttercream.
I started by baking my World's Best Cupcakes. Buttermilk makes the world go 'round.
- 1 cup buttermilk (most important ingredient in tasty cupcakes)
- 1/2 cup vegetable or canola oil (I've used both and haven't really notice a difference.)
- 4 eggs
- 1 (18.25 oz.) box Betty Crocker's Super Moist Devil’s Food cake mi
- I'm a brand snob on this one.
Preheat oven to 350 degrees. Line or grease cupcake pan.
Beat cake mix, buttermilk and oil until moistened (~30 seconds). Add eggs one at a time, until the batter is well-mixed. Beat on high until thick (~2 minutes).
Scoop the batter into the cupcake pan until they are 2/3 full. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven. Cool cupcakes on a wire rack.
After the cupcakes cooled, I whipped up some vanilla buttercream.
- 2 cups salted butter, softened
- 5 1/3 cups powdered sugar, sifted
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 3/8 teaspoon pure almond extract
- 7-8 tablespoons heavy cream
Beat the butter until it’s fluffy. Slowly add the sifted powdered sugar a cup at a time. Once all powdered sugar has been added, beat on medium-high until smooth.Add the vanilla and almond extracts, and beat in to combine. Add the cream a bit at a time until frosting reaches desired consistency. Increase mixer speed to medium-high, and continue to beat frosting until light and fluffy.
I piped on the buttercream using a star tip on my Wilton Dessert Decorator.
I then whipped up some strawberry buttercream.
- 2 sticks butter, softened
- 2 lbs. (about 7 cups) powdered sugar
- 10-15 frozen strawberries
In a mixing bowl, whip butter with a mixer until butter is fluffy (about 2 minutes). Add powdered sugar in slowly, beating well after each addition. Drop berries in one by one while mixing. Watch your consistency. The berries will thin the frosting so add about 10 and then watch closely. Whip frosting on high for an additional 3 minutes until fluffy and light.
Apply to middle of cupcake using the same star tip.
I recommend storing these cupcakes in the fridge but bring them to room temperature before serving!
Happy cupcake eating! Or just cupcake drooling like I'm doing now while eating my chicken breast and sweet potato. The world of nutrition is unjust. If only vegetables tasted like delicious Neapolitan cupcakes...