Neapolitan

"Ah, an ice cream recipe" you might say. 

But no. 

This is not neapolitan ice cream, it's...

...a neapolitan cupcake! 

      

Neapolitan Cakes

Marbled Buttercake

1 stick butter, softened

1/2 teaspoon vanilla

2/3 cup sugar

2 eggs

1 1/4 cups self-rising flour

1/3 cup milk

pink food coloring

1/3 teaspoon strawberry extract (optional)

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

1/4 teaspoon strawberry extract (optional)

1 1/2 tablespoons cocoa powder

2 teaspoons milk, extra

Preheat oven to 350 degrees. Beat butter, vanilla, sugar and eggs in small bowl until light and fluffy. Stir in flour and 1/3 cup milk. Divide mixture evenly among three bowls. Tint one mixture pink, and stir in the strawberry extract. Mix the cocoa and  extra milk into another mixture. Leave third mixture plain.

Drop alternate spoonfuls of the three mixtures into baking cups. 

Pull a skewer backwards and forwards through the mixtures for a marbled effect; smooth surface. 

Bake for about 20 minutes. Remove cakes to wire rack to cool.

Now for the fun part!

For the frosting, beat the butter in a small bowl until as white as possible; beat in powdered sugar and milk. Divide mixtures evenly among three bowls. Tint one mixture pink and mix in strawberry extract. Stir cocoa and extra milk into another mixture. Leave third mixture plain.

When cupcakes have cooled, frost them.

Frost one third chocolate...

...one third vanilla...

...and one third strawberry! 

And there you have it! Neapolitan cupcakes!

This marbled cake with scrumptious butter cream frosting creates a delicious twist on a classic ice cream favorite!

Heavenly White Cupcakes

These cupcakes SO beat a cake mix! Not only do they look pretty, they taste even better! Unfortunately, words and pictures can't describe the fabulous taste of these heavenly white cupcakes. You'll just have to try them and see for yourself!

Heavenly White Cupcakes

2 3/4 cups flour

1 Tabl. and 1 teas. baking powder

3/4 teas. salt

4 egg whites

1 1/2 cups sugar

3/4 cup butter, softened

1 1/2 cups milk

1 teas. vanilla extract

1/2 teas. almond extract

Preheat oven to 350 degrees. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating until meringue will hold up in soft peaks. Cream in the butter. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Mix in flour, baking powder, and salt. Add in milk, a small amount at a time. Mix in flavorings.

Fill paper lined muffin cups 2/3 full.

Bake cupcakes for 20-22 minutes, or until a toothpick comes out clean.

Cool completely.

Next, prepare Creamy Vanilla Buttercream Frosting.

Creamy Vanilla Buttercream Frosting

3 cups powdered sugar

1/3 cup butter, softened

1 1/2 teas. clear vanilla extract

2-3 Tabl. milk

Mix powdered sugar and butter in a large bowl. Stir in vanilla and milk; beat until smooth and of spreading consistency.

Frost cupcakes. If you are going to pipe on the frosting like I did, instead of just spreading it on, I would suggest you double the recipe. Or, you could just do what I did, and prepare some Creamy Chocolate Frosting!

Creamy Chocolate Frosting

1/2 cup margarine or butter, softened

1/2 cup cocoa

3 cups powdered sugar

2 teas. vanilla

About 3 Tabl. milk

Mix margarine and cocoa in large bowl. Stir in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.

White, or...

...black and white!

These have got to be the best cupcakes EVER!