Tuesday, 11 February 2014

Neapolitan Cupcakes

I've wanted to do Neapolitan cupcakes for ages. They're such a good idea, you get a bit of vanilla, strawberry and chocolate cupcake all at once! Plus, they look brilliant.
 
Firstly, I started off with my basic sponge recipe. I split the mixture into three bowls. In one I added about 5-10g of cocoa powder, one I added a bit of vanilla essence and in the third I flavoured it with a bit of strawberry jam and coloured it pink. (I was a bit enthusiastic here with the colouring, and it went a bit darker than I would have liked!)
 
 
I then spooned the mixture into the cupcake cases, one flavour at a time. As you can see I mixed this up a  bit, some have chocolate at the bottom, some on the top, etc.
I then put them in the oven at 170°C for about 25 minutes, although your oven may vary.
 
When they came out, I made a basic buttercream (200g icing sugar to 100g butter) and split it up the same as I did with the cake mixture. I iced them with a 2d nozzle. Unfortunately, I didn't make enough buttercream to ice the cupcakes as much as I would have liked, so next time I'd probably do a 300g icing sugar mix. However my icing sugar ran out so I didn't really have the option to do more :P Because they weren't as swirly as I would have liked, I put these cute little flags I've had for ages on top to make them look a bit more pretty. And voila - Neapolitan cupcakes!
 

 
 
 
Liddie x

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Tuesday, 11 February 2014

Neapolitan Cupcakes

I've wanted to do Neapolitan cupcakes for ages. They're such a good idea, you get a bit of vanilla, strawberry and chocolate cupcake all at once! Plus, they look brilliant.
 
Firstly, I started off with my basic sponge recipe. I split the mixture into three bowls. In one I added about 5-10g of cocoa powder, one I added a bit of vanilla essence and in the third I flavoured it with a bit of strawberry jam and coloured it pink. (I was a bit enthusiastic here with the colouring, and it went a bit darker than I would have liked!)
 
 
I then spooned the mixture into the cupcake cases, one flavour at a time. As you can see I mixed this up a  bit, some have chocolate at the bottom, some on the top, etc.
I then put them in the oven at 170°C for about 25 minutes, although your oven may vary.
 
When they came out, I made a basic buttercream (200g icing sugar to 100g butter) and split it up the same as I did with the cake mixture. I iced them with a 2d nozzle. Unfortunately, I didn't make enough buttercream to ice the cupcakes as much as I would have liked, so next time I'd probably do a 300g icing sugar mix. However my icing sugar ran out so I didn't really have the option to do more :P Because they weren't as swirly as I would have liked, I put these cute little flags I've had for ages on top to make them look a bit more pretty. And voila - Neapolitan cupcakes!
 

 
 
 
Liddie x

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