Lemon Neapolitan Cupcakes
Mar 30, 2015 14:45:15 GMT -5
Post by Shoshanna on Mar 30, 2015 14:45:15 GMT -5
Lemon Neapolitan Cupcakes
Yield: 48 cupcakes
Ingredients
Chocolate Cake:
1 box Devil's Food Cake mix
3 eggs
1/2 cup oil
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
Lemon Cake:
1 box White Cake mix
4 egg whites
1/3 cup oil
2/3 cup milk
juice of 2 lemons
zest of 2 lemons
1/2 cup sour cream
Strawberry Buttercream:
2 cups butter, softened
5-6 cups powdered sugar
1/3-1/2 cup strawberry puree, fresh
2 teaspoons vanilla extract
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift both cake mixes (into separate bowls) and set aside.
3. Chocolate Cake: Combine the remaining ingredients in a large bowl and mix until smooth. Add cake mix and stir until fully incorporated.
4. Lemon Cake: Combine remaining ingredients in a large bowl and mix until smooth, add cake mix and stir well.
5. Fill your cupcake liners by placing one small scoop of chocolate batter on one side and lemon on the other side. It doesn't need to be perfect, they will bake beautifully no matter what.
6. Bake cupcakes for 15-20 minutes, or until an inserted knife comes out clean.
7. Buttercream: Beat butter for 2 minutes, scrape down sides and beat again. Slowly add powdered sugar until your mixture is very thick. Add your strawberry puree a little bit at a time until your frosting becomes light and fluffy. If the frosting becomes too thin, then add more powdered sugar. Add vanilla extract and beat.
8. Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.
Notes
Make your strawberry puree by placing berries in a food processor or in a blender and mix until very smooth, like a soup. For an extra boost of flavor, add freeze dried strawberries to the puree.
link
Yield: 48 cupcakes
Ingredients
Chocolate Cake:
1 box Devil's Food Cake mix
3 eggs
1/2 cup oil
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
Lemon Cake:
1 box White Cake mix
4 egg whites
1/3 cup oil
2/3 cup milk
juice of 2 lemons
zest of 2 lemons
1/2 cup sour cream
Strawberry Buttercream:
2 cups butter, softened
5-6 cups powdered sugar
1/3-1/2 cup strawberry puree, fresh
2 teaspoons vanilla extract
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift both cake mixes (into separate bowls) and set aside.
3. Chocolate Cake: Combine the remaining ingredients in a large bowl and mix until smooth. Add cake mix and stir until fully incorporated.
4. Lemon Cake: Combine remaining ingredients in a large bowl and mix until smooth, add cake mix and stir well.
5. Fill your cupcake liners by placing one small scoop of chocolate batter on one side and lemon on the other side. It doesn't need to be perfect, they will bake beautifully no matter what.
6. Bake cupcakes for 15-20 minutes, or until an inserted knife comes out clean.
7. Buttercream: Beat butter for 2 minutes, scrape down sides and beat again. Slowly add powdered sugar until your mixture is very thick. Add your strawberry puree a little bit at a time until your frosting becomes light and fluffy. If the frosting becomes too thin, then add more powdered sugar. Add vanilla extract and beat.
8. Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.
Notes
Make your strawberry puree by placing berries in a food processor or in a blender and mix until very smooth, like a soup. For an extra boost of flavor, add freeze dried strawberries to the puree.
link