Extra Moist Neapolitan Cupcakes
Serves 2430 mins prep15 mins cook
These Neapolitan cupcakes will have you thinking you are eating a bowl of ice-cream but better!
0 servings
What you need
Instructions
1. Preheat oven to 350 degrees F. Line a cupcake pan. This will make 24 cupcakes. 2. Combine sugar, flour, salt and baking powder in a large bowl and set aside. 3. Combine milk, oil, extracts and eggs in a medium bowl and whisk together till combine. 4. Pour wet ingredients into dry and mix together. We use a handheld mixer here, till smooth. Add in water and combine on low speed. 5. Pour cupcake mix in cupcake liners about 3/4 the way full. We use a medium ice-cream scooper. Bake for 15 minutes. These will rise really nice. Remove from oven and after 5 minutes put on cooling rack. 6. Let cool for 30-45 minutes prior to frosting. 7. Make frosting: beat butter till smooth, add powder sugar, extract and milk and continue to beat till thick and smooth. We add the strawberry juice in a little at time for color and taste. 8. Pipe frosting on cupcakes or you can frosting regularly if you don’t have pipping bag/tips. Top off with strawberry drizzle, chocolate sprinkles and a cherry! Enjoy.View original recipe