These Neapolitan Cupcakes are made up of a light vanilla sponge with swirls of raspberry jam, topped with fluffy vanilla bean buttercream and to finish a drizzle of chocolate ganache. They are soft as clouds and layered with three irresistible flavours!
I came across these beauties on Crumbs and Dollies Instagram page and thought Id have a go a recreating.
If you love cupcakes, these are for you. If you love Neapolitan Ice Cream, these are for you. If you love strawberry and chocolate, these are totally for you.
These cupcakes are perfect to knock up before a kids party or gathering.
A true treat for Neapolitan Ice Cream lovers.
- 110g unsalted butter (at room temperature)
- 225g caster sugar
- 2 large eggs
- 150g self-raising flour, sifted
- 125g plain flour, sifted
- 120ml semi-skimmed milk (at room temperature)
- 1 teaspoon of good quality vanilla extract
- 65g Strawberry Jam
- 115g unsalted butter, at room temperature
- 2 tbsp milk
- 1 tsp pure vanilla extract
- 225g icing sugar
- 100g dark 70% chocolate
- 150g double cream
- Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.
- Combine the two flours in a separate bowl.
- Put the milk, eggs and vanilla extract in a jug and gently whisk.
- Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added.
- Gently spoon your jam into the mixture and taking a knife swirl the jam into the batter mixture.
- Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
- Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.
- While the cupcakes are cooling you can make your buttercream. Put the butter, milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
- Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra cream.
- Once your cupcakes are completely cool you can start to top the cupcake with your buttercream using a round tip within a piping bag.
- Next you need to make your chocolate ganache. Chop you chocolate into small pieces and place into a bowl. Measure your double cream into a glass jug and place in microwave for 1 minute or until the cream starts to bubble. Then pour the cream over the chopped chocolate and leave for a minute or two. Start to stir your chocolate and cream until its all mixture together. Allow to cool for another 5 minutes and then place into a pipping bag. Slowly pipe the ganache on top of your buttercream. Sprinkle with hundreds and thousands.