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Cupcakes: Neapolitan Cupcakes

Source of Recipe


Southern Lady, March / April 2011



List of Ingredients



• ½ cup unsalted butter, softened
  
• 1 (8-ounce) package cream cheese, softened
  
• 1 ½ cups sugar
  
• 4 large eggs
  
• 1 tsp vanilla extract
  
• 3 cups cake flour
  
• 2 ½ tsp baking powder
  
• ¼ tsp salt
  
• 1 ¼ cups milk
  
• ¼ cup unsweetened cocoa powder
  
• Strawberry Frosting (recipe follows)
  






Instructions



1. Preheat oven to 350° F. Line 2 (12-cup) muffin pans with paper liners; set aside.
   
   
2. In a large bowl, combine butter, cream cheese, and sugar. Beat at high speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
   
   
3. In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
   
   
4. Divide batter in half, and beat cocoa powder into half of batter. Spoon chocolate batter into muffin cups, filling about one-third full. Spoon vanilla batter evenly over chocolate batter, filling about two-thirds full.
   
   
5. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean; cool completely. Pipe Strawberry Frosting on tops of cupcakes.
   
   Makes 2 dozen.
   
   ...........
   
   STRAWBERRY FROSTING
   
   • 1 (8-ounce) package cream cheese, softened
   • ¼ cup butter, softened
   • ¼ cup strawberry jam
   • 2 tsp strawberry extract
   • 1 (8-ounce) container frozen whipped topping, thawed
   • 1 cup confectioners' sugar
   
   In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until smooth. Beat in strawberry jam and strawberry extract until smooth. Beat in whipped topping and confectioners' sugar.
   
   Makes about 3 cups.