3 large egg whites
1/2 cup milk (anything but skim)
1/2 tsp vanilla extract
For the chocolate cupcake-
Preheat oven to 350 degrees. In large heat proof mixing bowl,
whisk together cocoa powder and baking soda. Carefully pour in
boiling water and whisk until bubbling subsides and mixture is well
blended, allow to cool for 5 minutes.
Meanwhile, in a separate large mixing bowl, using an electric hand
mixer set on low speed, blend together melted butter, vegetable oil,
granulated sugar, vanilla and salt until well combined, about 30
seconds. Stir in egg and egg yolk. Blend in cocoa mixture then
blend in heavy cream. Slowly mix in flour and blend until combined,
while scraping down sides and bottom of bowl.
Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined
muffin cups and spread into an even layer set aside.
For the white vanilla cupcake-
Sift cake flour into a medium mixing bowl. Add baking powder and
salt and whisk mixture 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle
attachment, whip together butter and sugar with vanilla bean seeds
on medium-high speed until pale and fluffy. In separate mixing
bowl whisk together milk, egg whites and vanilla extract until well
blended.
Add 1/3 of the flour mixture to butter/sugar mixture, then mix
until combined, then add 1/2 of the milk/egg mixture and mix on
low speed until combined then increase to medium speed and mix
1 minute (if you are using a paddle attachment that doesn't
constantly scrape bowl, then mix 1 1/2 minutes and occasionally
scrape down sides and bottom of bowl throughout mixing. Batter
should become fluffy). Add another 1/3 of the flour mixture and
mix until combined, then add remaining 1/2 of the milk/egg
mixture and mix on low until combined then increase to medium
and mix 1 minute (1 1/2 minutes with regular paddle attachment, it
should have the consistency similar to fluffy mousse).
Add last 1/3 of the flour mixture and mix until well combined.
Gently dollop a heaping 1/8 cup over chocolate layer in cupcake
wells and carefully spread batter evenly to edges. Bake in preheated
oven until toothpick inserted into center of cupcake comes out
clean, about 16 - 19 minutes. Cool in baking sheet several minutes
then transfer to a wire rack to cool completely (once cool
immediately store in an airtight container). Pipe or spread
strawberry frosting over cupcakes.
Frosting (double recipe if making for a double layer cake)
1/2 cup - 2 Tbsp strawberry puree
1/2 cup unsalted butter, nearly at room temperature
1/4 cup salted butter, nearly at room temperature
2 1/2 - 2 3/4 cups powdered sugar
1/4 tsp vanilla extract
4 drops red food coloring (optional)
For the Strawberry Buttercream Frosting-
Add 1/2 cup - 2 Tbsp strawberry puree to a small saucepan. Heat
mixture over medium-low heat, and simmer, stirring occasionally
until reduced by
about 2/3 to 3 Tbsp, about 10 - 14 minutes (measure and if it isn't
quite 3 Tbsp then return and continue to simmer, if it's not reduced
to correct amount it will make frosting runny). Pour reduced puree
into a small bowl, then freeze until cool (stir occasionally for even
chilling, it will chill quickly in the freezer since it's such a small
amount).
In the bowl of an electric stand mixer fitted with the paddle
attachment, whip unsalted and salted butter until very pale and
fluffy (nearly white. Stop and scrape down bowl occasionally
throughout entire mixing process if not using the paddle
attachment that constantly scrapes bowl). Mix in 1 cup powdered
sugar, then blend in 3 Tbsp reduced strawberry puree, vanilla
extract, and optional red food coloring. Add remaining 1 1/2 cups
powdered sugar and continue to mix until frosting is pale and fluffy,
adding in an additional 1/4 cup powdered sugar if needed to reach
desired consistency.
Originally Submitted
2/22/2015
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