Skip to main content

Neapolitan Cupcakes


I made these when preg with Eli, and they were a big hit with my family. I thought they were pretty easy to make and very different, but overall I'm just a plan vanilla cupcake kinda girl ;) or double chocolate. It's gotta be extreme, HA!
Neapolitan Cupcakes

(for the cupcakes)

*makes 12

1 stick unsalted butter, room temperature
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk

For Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder.

(for the frosting - Strawberry Swiss Meringue Buttercream)
*i did NOT use this frosting-I used my other strawberry frosting*

4 large egg whites
1 1/4 cups sugar
1 cup unsalted butter(2 sticks)
1/3 cup strawberry jam

Directions:

(for the cupcakes)

1. Preheat oven to 350 degrees. Grease a standard 12-cup muffin pan, or use paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined.
4. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
5. Fill muffin cups with 3 tablespoons of each batter, side by side.. Bake until a toothpick inserted in center of a cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

(for the frosting - Strawberry Swiss Meringue Buttercream)

1. Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2. Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
3. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 min
4. Reduce speed to low; add strawberry jam and continue beating 2 minutes to eliminate air bubbles.

Comments

Popular posts from this blog

Product Review

Keith and I made a pact awhile ago to try new things. Every week we attempt to try one new thing we have previously never had, or been scared to try or whatever. And it's been awesome, we've been enjoying so many things that we've been missing out on, and Mairi of course loves anything LOL so she benefits from it as well. A few weeks ago while grocery shopping, I spotted this jar of Tikka Masala. I was like, hmm, that looks good and healthy and nice to have for the times I don't want to cook or whatever. I grabbed it, bought and promptly threw it in the back of my cupboard. Keith busted it out tonight, and made a FABULOUS chicken and quinoa dish (we are obsessed with quinoa, did you know it's like BREASTMILK? and you all know how i feel about that :P It's a complete protein with an essential amino acid balance close to breastmilk!) and wow. Now I want to make it, and so shortly I'll be trying out a recipe for it, but in the meantime, if you come across this...

Sweet Oatmeal Bread

So far this has been a favorite, it was a very nice bread overall. We enjoy adding a lot of flax and wheat germ and other randomness (seeds, nuts, etc) to our breads, and I don't have any specific measurements for those, just add as you like. Sweet Oatmeal Bread (1.5lb loaf) 1/2C old-fashioned rolled oats 3/4-7/8C water 2T molasses 1T sugar 1t salt 2C bread flour 1 1/2t active dry yeast Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting Press Start Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. ***I used delayed timer on this, and the min amount of water, and it turned out fine. I also liked the light crust a lot, it was a good change from the med crusts I have been doing***

BBQ Sauce (R1 Approved)

I've actually been making my own bbq sauce for years. The OG recipe can be found here on this blog even ;) all the way from 2010, ha. But I tweaked it to make it R1 Compliant for my Restoration Wellness plan. This actually makes a LOT so I usually half it (Half of this recipe fills almost 2 Primal Kitchen Ketchup bottles, for reference lol) JEN'S BBQ Sauce (R1 Version) 2C Primal Kitchen ketchup 2C Great Value Organic tomato sauce (or use whatever, just needs to be on plan, no sugar etc) 1 1/4C brown sugar truvia or stevia (I do NOT use this much, start with less esp with stevia bc certain ones have more of an aftertaste. I did about 3/4C of it, 1/4C stevia and 1/2C truvia brown sugar) 1 1/4C apple cider vinegar 2T ON PLAN OIL (I Used Plant based ghee which is avocado/coconut blend) 1/2t garlic powder 1/4t chili powder 1t paprika 1/4t ground cinnamon 1/2t cayenne pepper 1t salt 1t fresh ground black pepper ***you could add some liquid smoke ~1T if you like a smo...