I do love ice cream-inspired cupcakes, And this cupcake of traditional Neapolitan Ice Cream flavors is just that, The cupcake is moist and not too sweet With a little bit of tangy flavor of fluffy Strawberry Meringue Buttercream. I hope you will enjoy it!
CLASSIC NEAPOLITAN CUPCAKES Yield: 6 cupcakes Active Time: 1 Hour Total Time: 2 ½ Hours
INGREDIENTS ♥︎ Cupcake Batter 115 g Cake Flour 1 tsp Baking Powder 1/4 tsp Salt 75 g Unsalted Butter (room temperature) 116 g Granulated Sugar 105 g Egg Whites (room temperature) 2/3 tsp Clear Vanilla Extract 80 g Buttermilk (room temperature) 40 g Sour Cream (room temperature)
6 g Cocoa Powder (Dutch-Processed) 15 g Hot Water 15 g Chopped Dark Chocolate (61%)
*NOTE (Buttermilk Substitute) Option 1: Replace Buttermilk with a mixture of either 1 teaspoon of vinegar or Lemon Juice and 80 grams of milk; Let it sit for 5 minutes Option 2: Replace Buttermilk with a mixture of 40 grams of Milk and 40 grams of Plain Greek Yogurt
Baking temperature and time: Preheated 160°C ~ 25 Minutes
♥︎ Strawberry Buttercream 70 g Egg Whites (room temperature) 125 g Granulated Sugar 170 g Unsalted Butter (room temperature) 150 g Fresh Strawberry Puree 2 drops of Dusty Pink/ Rose food coloring
♥︎ Others 829 Nozzle
To Store: It is best served on the day it's made. However, decorated cupcakes can be stored in the fridge for 3-4 days (in an airtight container). Ensure you take it out of the refrigerator 30 minutes before serving it.
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