Welcome back to WEDDING WEEK – Day 4! (I just got butterflies typing that because it means there is only one whole day left until the BIG DAY!) I am happy to report that wedding prep is going extremely well and with any luck Britta’s wedding eve will simply be a chance to relax and reminisce before the chaos ensues. 🙂 We’ve checked the weather forecast and there is a CHANCE of showers on Saturday so I’m asking everyone within the sound of my typing to join me in this chant, “Rain, rain go away!” But honestly, I’m not worried. Even if it DOES rain…it won’t dampen the joy that this day will bring. This day when two best friends will take each other by the hand and embark on life’s greatest adventure….marriage.
OK…enough mushy philosophical stuff…there will be plenty of time for that AFTER the wedding! 🙂 Let’s move on to something delicious! Today I am pleased as punch to introduce you to Lizzy of Your Cup Of Cake. Lizzy is a master of the art of cupcakes….one of my absolute favorite things. She provided the GORGEOUS and DELICIOUS cupcakes we served at the Jillee Blogger BBQ last month, and today she is sharing one of her most popular creations….Neapolitan Cupcakes! I can’t wait! So let’s get started!
Bridal showers bring out the inner Martha Stewarts in all of us, (minus the whole jail time thing). We sit in a circle dressed in pretty pastels and fawn over bowls, aprons, table linens and more photo frames than we can ever hope to use. Give measuring cups as a gift at any other party and people will think you’re boring, but show up to a bridal shower with a fluted cake stand and you are the hit of shower.
Today I’m excited to share with you one of my cupcake creations that will take your bridal shower (or one you are planning) to the next level!
This recipe is from my cupcake cookbook “Your Cup of Cake.”
Neapolitan Cupcakes
Chocolate Cake:
- 1 box Devil’s Food cake mix
- 3 eggs
- ½ cup oil
- ¾ cup buttermilk
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Vanilla Cake:
- 1 box Vanilla or White cake mix
- 2 eggs
- 2 egg whites
- 1/3 cup oil
- ¾ cup buttermilk
- ¾ cup sour cream
- 1 teaspoon vanilla
Raspberry Buttercream:
- 1 cup butter, softened
- 8 oz cream cheese
- ¼ cup raspberry puree, strained
- 3-4 cups powdered sugar
Directions:
1. Preheat your oven to 350 degrees and line pans with cupcake liners.
2. Sift both cake mixes into two separate bowl and set aside.
3. Chocolate Cake: In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract. Add cake mix and stir until smooth.
4. Vanilla Cake: In another large bowl, combine eggs, oil, milk, sour cream and vanilla extract. Add cake mix and stir until smooth.
5. Place a small scoop of chocolate batter in the side of each cupcake liner. Then, place a small scoop of vanilla batter next to the chocolate.
6. Bake for 16-20 minutes, or until an inserted knife comes out clean.
7. Strawberry Buttercream: Beat butter for 2 minutes, scrape down bowl and beat again. Add strawberry puree and vanilla extract. Slowly add powdered sugar until you reach your desired consistency.
8. Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.
Eat with abandon!
Thank you Lizzy! I will definitely be making these. They remind me of my childhood. Whenever we went to get ice cream cones when I was a kid I ALWAYS ordered Neapolitan! Ahhh….good times. 🙂
Neapolitan Cupcakes
Ingredients
CHOCOLATE CAKE
- 1 Box Devil’s Food Cake mix
- 3 eggs
- ½ C. oil
- 1 C. milk
- 1/3 C. sour cream
- 2 tsp. vanilla extract
VANILLA CAKE
- 1 Box White Cake mix
- 3 eggs
- 1/3 C. oil
- 1 C. milk
- 1/3 C. sour cream
- 1 Tbsp. vanilla extract
STRAWBERRY BUTTERCREAM
- 2 C. butter softened
- ¼ C. strawberry puree to make puree blend your berries in a blender
- 2 tsp. vanilla extract
- 6-8 C. powdered sugar
Instructions
- Preheat your oven to 350 degrees and line pans with cupcake liners.
- Shift both cake mixes into two separate bowl and set aside.
Chocolate Cake
- In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract. Add cake mix and stir until smooth.
Vanilla Cake
- In another large bowl, combine eggs, oil, milk, sour cream and vanilla extract. Add cake mix and stir until smooth.
- Place a small scoop of chocolate batter in the side of each cupcake liner. Then, place a small scoop of vanilla batter next to the chocolate.
- Bake for 16-20 minutes, or until an inserted knife comes out clean.
Strawberry Buttercream
- Beat butter for 2 minutes, scrape down bowl and beat again. Add strawberry puree and vanilla extract. Slowly add powdered sugar until you reach your desired consistency.
- Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.
