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Neapolitan cupcakes

A collection of Neapolitan cupcakes with one sliced open

Neapolitan cupcakes

Name: Neapolitan cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12
Ingredients: 140g caster sugar; 40g unsalted butter at room temperature; 1 egg; ¼ tsp vanilla extract; 120g plain flour; 1 ½ tsp baking powder; 120ml milk; 1 tbsp cocoa powder; 50g chocolate chips; 250g icing sugar; 100g unsalted butter at room temperature; red food colouring

Emily Kerrigan

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Makes 12

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 3.4 out of 5.6 ratingsRate

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These easy chocolate chip, vanilla and pale pink buttercream cupcakes mimic Neapolitan ice cream and are perfect for a little treat at a picnic

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Ingredients

Nutrition

Units:

MetricUS

140g caster sugar
40g unsalted butter

at room temperature
1 egg
¼ tsp vanilla extract
120g plain flour
1 ½ tsp baking powder
120ml milk
1 tbsp cocoa powder
50g chocolate chips

For the frosting

250g icing sugar
100g unsalted butter

at room temperature
red food colouring

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Nutrition: Per cupcake

kcal295
fat12g
saturates7g
carbs43g
sugars34g
fibre1g
protein2g
salt0.2g

Method

step 1

Heat oven to 170C/150C fan/gas 3. Line a cupcake tin with cases. Cream the sugar with the butter using an electric whisk, until combined. Crack in the egg and add the vanilla extract, then whisk to combine. Add half the flour, the baking powder and a pinch of salt, whisk to combine, then add half the milk and whisk briefly again. Repeat to use the remaining flour and milk. Don't worry if the mixture seems loose.
step 2

Spoon about half the mixture into a separate bowl, add the cocoa and chocolate chips and stir well to combine.
step 3

Using a teaspoon, divide the chocolate mixture between the 12 cupcake cases. Use a wooden skewer to spread the mixture evenly to the edges. Rinse and dry the teaspoon then repeat with the vanilla layer, taking care not to disturb the chocolate below and spreading to the edges again.
step 4

Bake for 25 mins. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.
step 5

To make the frosting, sift the icing sugar, then combine with the butter using an electric whisk. It will look crumbly initially – persevere and it will come together. If you're icing is too stiff, add 1 tbsp milk to the mixture. Carefully add 1-2 drops of the food colouring and combine to make a pale pink frosting to ice the cakes. When you cut them in half, the coloured layers will be revealed.

Recipe from Good Food magazine, July 2017

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A star rating of 3.4 out of 5.6 ratings

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