MINI NEAPOLITAN CUPCAKES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • The Strawberry Top
  • 2 cups all purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/3 cup canola oil
  • 3/4 cups sugar
  • 2 eggs
  • 1/2 cup strawberry puree (fresh, blended strawberries)
  • 2 TBSP strawberry jam
  • The Chocolate Bottom
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 3/4 cups sugar
  • 2 eggs
  • 3 TBSP applesauce (makes the cupcakes super moist!)
  • 1/2 cup unsweetened cocoa
  • for the frosting, (I don't have precise measurements for this part)
  • 1/2 stick of butter
  • 1/2 stick vegan shortening (non-hydrogenated)
  • 1/2 TBSP strawberry jam
  • 1 tsp vanilla extract
  • 2 tsp dried egg white powder
  • and enough powdered sugar to thicken the frosting at room temp.

Directions

  • The Strawberry Top
  • 2 cups all purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/3 cup canola oil
  • 3/4 cups sugar
  • 2 eggs
  • 1/2 cup strawberry puree (fresh, blended strawberries)
  • 2 TBSP strawberry jam
  • The Chocolate Bottom
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 3/4 cups sugar
  • 2 eggs
  • 3 TBSP applesauce (makes the cupcakes super moist!)
  • 1/2 cup unsweetened cocoa
  • Bake time 10-12 minutes at 350
  • I used mini muffin pans to make these little cupcakes. The chocolate and strawberry batters were prepared in separate bowls; I made sure to add the dry ingredients first and then fold in the wet ingredients. The nice thing about this batter is that it's thick, so when you pour the chocolate layer, then the strawberry/vanilla layer, they don't mix. One thing I found: it's best to add a little more strawberry/vanilla than chococlate batter, since the chocolate has a stronger taste. After the cupcakes baked and cooled for about 30 minutes, I decorated them with frosting.
  • As for the frosting, here are the ingredients (I don't have precise measurements for this part)
  • I used about
  • 1/2 stick of butter
  • 1/2 stick vegan shortening (non-hydrogenated)
  • 1/2 TBSP strawberry jam
  • 1 tsp vanilla extract
  • 2 tsp dried egg white powder
  • and enough powdered sugar to thicken the frosting at room temp.
  • These cupcakes taste great cold. Stick them in the fridge for a couple of hours and you'll find that they really do resemble the neapolitan ice cream they were inspired by!
  • Ohh...in case you're wonderin', this little cupcake picture features one from my first batch (I initially made a chocolate top, but I later found that the ones with the chocolate on the bottom tasted much better!).

Notes

Categories: Cupcakes  Dessert 

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