Neapolitan Cupcakes

My boyfriend demanded cupcakes, so cupcakes I did make. I wanted to do something simple with a twist. A simple vanilla sponge, with strawberry icing,  and chocolate ganache. It might seem like a lot of ingredients and a lot to do but I promise it's super easy and quite time efficient- plus it's healthy cause there's fruit.....  

What you will need:
175g Butter
175g Caster sugar
3 Eggs
1/2 tsp Vanilla extract
175g Self-raising flour
1/2 tsp Baking powder
2-3 tbsp Milk

Butter Icing:
1 punnet of Strawberries
2 tbsp Caster Sugar
40g Butter
400g Icing sugar
1 tbsp Double Cream

65g Double Cream
100g Dark Chocolate

Oven preheated to 180C 
Muffin Tin lined with cases (makes 12)
Added extras (optional): sprinkles, flake, wafer etc

So this is Neapolitan inspired, the cupcake make the vanilla part, the butter icing the strawberry part and then chocolate on top.
Begin with the cupcakes, the usual method: Cream together the butter and the caster sugar, gradually add the eggs, then milk and vanilla, and then the dry ingredients until smooth and evenly mixed.
Divide the mixture evenly among the paper cases 
Bake for 20-25 minutes.
While they bake and cool it's the perfect opportunity to prepare the other bits and bobs.

So now we need to make a strawberry syrup to make the icing nice and strawberry-y. Begin by blending the strawberries (if you don't have a blender do not fret, neither do I; simply mash them as much as they will mash in a bowl) then pass through a sieve, use a spoon to really push everything through. Transfer the strawberry juice to a sauce pan and add the caster sugar. Gently simmer the mixture until it becomes thickish and syrupy. Leave to cool.

Now onto the ganache, cut up the chocolate into very small pieces. Add the cream to a sauce pan and gently warm it up, it doesn't take much to melt the chocolate so it really doesn't need to be a high temperature, barely a simmer. Bring it off the heat and add the chocolate and stir until the chocolate has melted and it is silky smooth and evenly mixed. Leave to cool.

By now your syrup should be cool, when it is it can be added to the butter icing. Start by creaming the butter until it's nice and fluffy then add the icing sugar gradually. I added some double cream instead of milk to loosen to give it a more ice creamy taste, add the strawberry syrup and mix until fully combined. Then you're ready to pipe, or slop, or whatever you want; I used a large round nozzle and piped a generous dollop on each one.  

To finish add a spoonful of ganache and gently coax it to drip down the sides. Top with whatever your heart desires, I chose sprinkles. 

Simply enjoy with a ice cold drink in the sunshine (or a cuppa in the rain)

Post a Comment

© It's Sarah Ann. Design by Fearne.