Friday, 21 February 2020

Neapolitan Cupcakes

A summery cupcake inspired by the much-loved strawberry, chocolate, vanilla ice cream!

I can;t say I've had too many Neapolitan ice creams, but I liked the idea of all of these flavours in cake form. Especially with the cherry on top. The biscuit base really does it for me in this recipe not only because of the added texture but extra chocolate is always  good idea. I reckon one of these cupcakes served with Neapolitan ice cream could be really tasty!

Check out my other cupcake recipes for more inspiration!

Raspberry Chocolate Cupcakes
Peach Melba Cupcakes
Lotus Biscoff Cupcakes


Prep: 15 minutes
Cook: 15 minutes
Serves: 14 cupcakes


Biscuit base
250g Bourbon biscuits (make sure they are vegan)
65g Vegan butter melted
250g Self-raising flour
250g Caster sugar
100g Vegan butter
120ml Soya milk + 1 tbsp Apple Cider Vinegar
1 tsp Vanilla extract
1 tsp Baking soda
1 tub Betty Crockers' chocolate icing
200g Vegan butter
400g Icing Sugar
1 tsp Vanilla extract
1 tsp Strawberry extract
1 tsp Pink food colouring
Cling film
14 Glacé cherries


✿Make the biscuit base. Place all of the biscuits in a food processor and blend till they become crumbs - not too fine though. 
✿Pour the melted butter over the biscuits and stir together. Add the mixture to the cupcake cases and press down firmly - I managed about 2 tbsp per cupcake case. Place in the fridge to chill.
✿Preheat the oven to 180℃ and start on the cupcakes.
Add the apple cider vinegar to the soya milk and leave to sit for 5 minutes. Cream together the butter and sugar till fluffy then add the vanilla and milk mixture and mix together. 
✿Sieve in the flour and baking soda and mix again until combined. 
✿Add spoonfuls of the cake batter into the cupcake cases and then bake for 15 minutes or until a knife inserted comes out clean.
✿Leave to cool whilst you make the buttercream.
✿Beat the butter until creamy and then gradually add the icing sugar and continue to whisk. Make sure to scrape down the sides and add the vanilla. Once combined halve the mixture and add the pink food colouring and strawberry extract and mix together.
✿Lay down a rectangle size of cling film and add a thick line of each chocolate, strawberry and vanilla buttercreams next to each other. Roll the cling film over so you have a fat sausage shape and twist the ends of the cling film. Cut one of the ends open so the buttercream has space to come out.
✿Place the sausage shape into a piping bag with a tip and pipe a practise blob until the colours all come out at the same time. 
✿Pipe a swirl onto each cupcake and then top with a cupcake. Enjoy!



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