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Neapolitan Bonbon Cupcakes Recipe


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     Neapolitan Bonbon Cupcakes

Category   Desserts - Breads
Sub Category   None

1/4 cup plus 2 tbsp. unsweetened cocoa powder
3/4 cups all-purpose flour
3/4 cups sugar
3/4 tsp. baking soda
1/4 tsp. plus 1/8 tsp. baking powder
1/4 tsp. salt
1 egg
1/4 cup plus 2 tbsp. hot water
1/4 cup plus 2 tbsp. heavy cream
1 1/2 tbsp. canola or other vegetable oil
1 tsp. vanilla extract
Vanilla and strawberry frostings; topping-
1 cup unsalted butter, softened
3 cups confectioners’ sugar
1 tsp. vanilla extract
Few drops of liquid red food coloring
Strawberry flavoring
Milk or heavy cream, optional

1. Preheat oven to 350 degrees. Line muffin tin with cupcake papers; set aside. Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix with a hand held mixer until smooth.
2. Divide batter among cupcake papers, filling each ¾ full. Bake for 15-20 minutes. Let cool before frosting.
3. Mix together the butter and confectioners’ sugar. Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add vanilla extract and beat again for another minute until light and fluffy. Transfer 1/3 of the vanilla frosting to a piping bag fitted with Ateco 40S decorator tip or Wilton drop flower tip 2D.
4. Beat the remaining frosting on medium speed, adding the red food coloring in a little at a time until the desired pink color intensity is achieved. Add strawberry extract or strawberry flavoring oil. Transfer pink icing to a piping bag fitted with a large open star tip, Ateco brand 828 or Wilton tip 8B. Pipe small stars of icing around the outside edge of the cupcakes with the white vanilla frosting. Pipe a large swirl of pink frosting in the middle of the cupcake, making two passes with the piping bag. Top each cupcake with a chocolate bonbon. Note- If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.

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