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Be dessert chic with a Neapolitan cupcake made with vanilla cake, strawberry frosting, and a chocolate pudding filling and drizzle.

Neapolitan Cupcakes
Servings:

serving time12 cupcakes

Ingredients

  • Vanilla cake:

  • 1/2 cup soy milk

  • 1/2 cup canned coconut milk

  • 1/2 tablespoon coconut vinegar

  • 1 1/3 cups flour

  • 1/2 tablespoon baking powder

  • 1/4 teaspoon baking soda

  • 3/4 cup sugar

  • 1/2 cup vegan butter

  • 1 tablespoon vanilla extract

  • Chocolate pudding filling:

  • 1/3 cup sugar

  • 2 tablespoons plus 1 teaspoon cornstarch

  • 1/3 cup cocoa powder

  • 1/8 teaspoon salt

  • 1 1/2 cups soy milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon vegan butter

  • Strawberry frosting:

  • 1/2 cup vegan butter

  • 1/2 cup vegetable shortening

  • 2 1/2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon strawberry extract

  • 1/3 cup chopped strawberry skins

  • Chocolate drizzle:

  • 3 tablespoons soy milk

  • 1/4 cup chocolate chips

  • 1/2 tablespoon butter

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Instructions

  1. Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.

  2. In a medium sized bowl, whisk together the soy milk, coconut milk and vinegar. Set aside to curdle for several minutes.

  3. In a large bowl, sift the flour, baking powder and baking soda.

  4. In a separate bowl, use an electric mixer with the whisk attachment to cream together the butter and sugar on high speed until the sugar has become light in color. Add vanilla extract and mix for about ten seconds more. Slowly add the dry ingredients and the milk mixture. Make sure to scrape down the sides of the bowl in between. Mix for about 1 to 2 minutes, or until the batter is smooth.

  5. Using an ice cream scooper, fill each cupcake liner about two-thirds of the way full with batter. Bake for 18 minutes or until knife comes out clean. Transfer to cooling rack.

  6. Prepare the chocolate pudding filling: In a saucepan, whisk together the sugar, cornstarch, cocoa powder and salt. Turn on heat to medium and whisk in the soy milk. Continue whisking constantly until it thickens to a pudding. Stir in the vanilla extract and butter. Transfer to a bowl and place plastic wrap directly on the pudding surface. (This will prevent a pudding skin from forming.) Store in fridge.

  7. Prepare the strawberry frosting: In a large bowl, cream the butter and shortening together with an electric mixer until light and fluffy. Add in the powdered sugar, vanilla extract and strawberry extract. Beat on high for about 2 minutes, scraping the sides of the bowl occasionally. Carefully fold in strawberry skins.

  8. Prepare the chocolate drizzle: In a small saucepan, heat soy milk until it just starts to boil. Remove from heat and stir in chocolate chips until they’re completely melted. Mix in the butter. Carefully transfer to a plastic squirt bottle.

  9. To assemble: Using a knife, cut out quarter-sized circles in the center of the cupcakes. Fill cupcakes with 1 tablespoon of pudding, then cover pudding and cupcake with strawberry frosting. Drizzle each cupcake with chocolate ganache. Eat immediately, or transfer cupcakes to fridge.

Neapolitan Cupcakes
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Transcript

- If you're looking for a sheik Italian dessert, look no further than the Neapolitan cupcake. This cupcake is the best of three worlds. Lemme show you how to make it. So I'm gonna add my full fat coconut milk along with soy milk and some coconut vinegar, and I whisk together this mixture in place of an egg. So you wanna whisk all of these ingredients together until it looks nice and foamy, so about 30 seconds or so. Okay, so I'm gonna set my egg mixture aside. Now I'm gonna sift together my dry ingredients. So I have my all-purpose flour, my baking soda, baking powder. And I like to use a mesh strainer like this in place of a traditional sifter. Using a spatula is nice to get the bumps out. So I'm gonna set that aside. So I'm gonna cream together my sugar and butter mixture. Now I'm gonna start on low. So I like to mix the two together until the sugar is nice and fluffy and fully incorporated. I'm gonna add in my vanilla extract. And then I'm gonna mix them together again. Alright. So now we're gonna add the dry ingredients and the wet ingredients. The vegan egg as I like to call it. And then you wanna mix all of these ingredients on low, that way you don't overwork the batter. And really just mix until everything is just combined. So this already looks nice and smooth. So now that my batter is all done, I'm gonna transfer it into the cupcake liners. And I like to use an ice cream scooper for this step, that way you get the perfect amount into each cup. So I like to fill each cup about two thirds of the way full. And you could tell in this batter how fluffy the cupcakes are gonna be. This vanilla cupcake is perfect for the Neapolitan cupcake base because it really complements the sort of bitter sweet chocolate pudding filling, and then the strawberry frosting. So now that my cupcake liners are all filled I'm gonna go pop them in the oven for about 18 minutes. So my vanilla cupcakes are cooling. I've transferred them onto a cooling rack, and now I'm gonna make the strawberry frosting. I'm gonna use vegetable shortening, some vegan butter. And I'm gonna start by creaming these two together. And start on low speed. Alright. So now that the butter and shortening mixture look nice and smooth I'm gonna add in the powdered sugar and then give it a go. And I'm actually gonna add in my liquids right now. So I have strawberry extract, and I've also added vanilla extract. So now I'm gonna blend in the extracts. So I'm gonna mix this on medium until it starts to look nice and creamy and fluffy. Now that the strawberry frosting base is all done I'm gonna add in my strawberry skins. So you're gonna fold in these strawberries. And I love using these fresh strawberries 'cause it colors the frosting perfectly. That way you don't need any red food coloring. So now I'm gonna transfer the strawberry frosting into a pastry bag. So now that my strawberry frosting is all filled in the pastry bag I'm going to assemble the cupcakes. Now I'm gonna start by coring the center of each vanilla cupcake. And you could use an apple corer or a knife for this step. So now that I've cored all of the cupcakes I'm going to fill them with chocolate pudding that I've already made. And I'm gonna put in about half a tablespoon into each hole. This is the perfect chocolate pudding 'cause it's not too sweet, and it totally balances the vanilla cake and strawberry frosting. So now that the cupcakes are all filled with the chocolate pudding, I'm gonna pipe the strawberry frosting on top. And I'm using a pastry bag with a very wide tip, that way the strawberries don't get caught in too small of a tip. Last one. Beautiful. So now I'm gonna drizzle with my chocolate ganache and then just gonna do a nice drizzle over the strawberry frosting. I love doing the chocolate drizzle on top 'cause that way people know that it's not just a vanilla strawberry cupcake, but it contains more than that, it has chocolate pudding in it. Okay, I just have to eat one of these now. Oh man! We've got the chocolate pudding filling and then the light, airy strawberry frosting with a dark chocolate ganache on top. This is the most delightful, decadent cupcake you'll have and I want you to try it.