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Neapolitan Cupcakes
This unique chocolate brownie and vanilla cake with rose frosting is a tribute to a favourite childhood ice cream flavour.
- Yields: 12 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 20 mins
Ingredients
Chocolate Brownie
135 g dark chocolate
2 large eggs
145 g castor sugar
100 g self raising flour
2 Tbsp (30 ml) cocoa
Vanilla Cake
125 g castor sugar
1⁄3 C (80 ml) Bulgarian yoghurt
1⁄3 C (80 ml) sunflower oil
2 large eggs
1 tsp (5 ml) vanilla essence
Rose Butter Icing
250 g butter, softened
2 Tbsp (30 ml) rose syrup
½ tsp (2.5 ml) vanilla essence
12 strawberries
Preheat the oven to 180 °C.
Line 12 muffin cups with cupcake papers and set aside.
Method
Chocolate Brownie
Melt the butter and chocolate in a double boiler.
Beat the eggs and sugar in a bowl and then stir in the chocolate and butter mixture.
Sift the flour and cocoa together and fold it into the mixture. Set aside.
Vanilla Cake
Place all of the ingredients in the bowl of a stand mixer and beat until combined.
To assemble, divide the brownie mixture between the 12 cupcake holders and top with the vanilla mixture (divided between the 12 cupcake holders). Ensure that the vanilla cake mix covers the brownie mixture completely otherwise the brownie will ooze out.
Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Note: turn the cupcake pan around half way through the cooking time to ensure even cooking.
Rose Butter Icing
Place all of the ingredients into a bowl and beat until light and fluffy.
To Decorate
Hull the strawberries and place one on top of each cupcake, cut side down. Ice around the strawberry with a 1 cm round nozzle so that the icing resembles pink soft serve.
