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!

Ginger Cookies

           Here is a recipe for some delicious cookies to celebrate the start of fall!

                             

Big Soft Ginger Cookies

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.

Roll into 1-1/2-in. balls, then roll in sugar.

Place 2 in. apart on ungreased baking sheets. Flatten slightly.

Bake for 10-12 minutes or until puffy and lightly browned.

Remove to wire racks to cool. Yield: 2-1/2 dozen.

These cookies are like ginger snaps, without the snap. They are soft, slightly chewy and full of sugar and spice!

Oatmeal Sandwich Cookies

Here's a recipe for some yummy oatmeal sandwich cookies!

Oatmeal Sandwich Cremes

3/4 cup shortening

1 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup water
1 teaspoon vanilla extract
1-1/2 cups self-rising flour-Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups quick-cooking oats
3/4 cup raisins (optional)

FILLING:

1/2 cup butter, softened
1/2 cup shortening
3-3/4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
Dash salt

Preheat oven to 325 degrees. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in oats and raisins.

Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. 

Flatten with a glass.

Bake for 13-14 minutes or until lightly browned. Remove to wire racks to cool.

In a large bowl, combine filling ingredients; beat until smooth.

Spread filling generously on a cookie...

...and top with another cookie to make a sandwich.

Makes 2-3 dozen cookies, depending on how big you make them.

These are a nice change from the normal chocolate sandwich cookie. Also, the filling is amazing!

Cupcakes in AZ

Over the weekend, we took a short vacation to Phoenix with the grandparents, cousins, aunt and uncle. While we were there, we took a trip to this cute cupcake bakery in Scottsdale.

Sprinkles Cupcakes.

So many flavors to choose from!

Here we have some Dark Chocolates.

Key Lime and Cherry.

Peanut Butter Chocolate.

Red Velvet. I love the toppers on these!

Banana, Black and White, Coconut, Chocolate Marshmallow.

And of course, there has to be a little gift shop!

And cute t-shirts!

We got a dozen cupcakes in a cute box.

Taking big bites out of Dark Chocolate cupcakes.

A Peanut Butter Chocolate. Doesn't it look amazing?!

A pretty Chocolate Marshmallow cupcake.

And here's the one I got, a Black and White. Chocolate cake with vanilla frosting and chocolate sprinkles!

It was SO good!

And finally before we go, I have to show you what I got at our hotel's gift shop.

It's a mini cupcake bath bomb! Adorable! It took me a long time to decide on a flavor scent, but I finally decided on a White Chocolate Cherry.

But, I don't intend to actually use it. I'll just set it on my dresser or something. It looks so cute and smells so good, it'll be nice up there. If you'd like one of these adorable cupcakes, check out this website. I hope you liked looking at all these sweet cupcakes, edible and non-edible!