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Recipe courtesy of Valerie's Home Cooking
Recipe courtesy of Valerie's Home Cooking
Show:
Valerie's Home Cooking
Episode:
Kids Baking Championship Reunion
Chocolate Cupcakes with Neapolitan Frosting
Getting reviews...
- Level: Intermediate
- Total: 1 hr 50 min (includes cooling time)
- Active: 45 min
- Yield: 22 to 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 23 servings
- Calories
- 371
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 1 g
- Sugar
- 44 g
- Protein
- 2 g
- Cholesterol
- 37 mg
- Sodium
- 111 mg
- Level: Intermediate
- Total: 1 hr 50 min (includes cooling time)
- Active: 45 min
- Yield: 22 to 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 23 servings
- Calories
- 371
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 1 g
- Sugar
- 44 g
- Protein
- 2 g
- Cholesterol
- 37 mg
- Sodium
- 111 mg
Ingredients
Cupcakes:
Frosting:
Directions
Special equipment:
two 12-cup muffin tins; a piping bag fitted with a star tip- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together 1 cup water and the oil, eggs and vanilla until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
- Divide the batter evenly between the prepared muffin cups. Bake until a wooden pick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins for 5 minutes, then remove from the tins and cool completely on a wire cooling rack.
- For the frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the butter until soft and fluffy. Gradually add the confectioners' sugar, beating until smooth. Beat in the vanilla. Add 1 tablespoon water; beat to the desired consistency. Remove half of the frosting to a bowl. To the remaining half, add the red food coloring and strawberry preserves; beat until incorporated.
- Fit a piping bag with a star tip. Set the bag, tip-side down, in a large cup and fill with both frostings, keeping each color separate in one half of the bag. Pipe the frosting onto the cupcakes.
