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
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