Early summer is the perfect time to use fresh berries in desserts. If you like Neapolitan ice cream, you will love this recipe for chocolate and vanilla cupcakes topped with strawberry frosting, all made from scratch.
Scroll to the bottom of this page to find links where you can buy the supplies recommended for this recipe. Links may be affiliate links.
A gadget called a cupcake separator is called for to make the finished product chocolate on one side and vanilla on the other. We link to the one suggested, but there are several different kinds that all do basically the same thing. In a pinch, pour in one batter on top of the other. It should still taste just as good!
Chocolate Cupcake Ingredients:
1 3/4 cup flour
2 cups sugar
1 cup cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Chocolate Cupcake Directions:
-Preheat oven to 350 degrees.
-Line the cupcake tins with liners.
-Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl, add the eggs, whole milk, vegetable oil, and vanilla.
-Add the bowl containing the eggs, whole milk, vegetable oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium speed with a stand mixer or hand mixer.
-Slowly add a small amount of the boiling water, then pour in the remaining boiling water.
-The batter may be a little runny.
White Cupcake Ingredients:
1/2 cup unsalted butter, at room temperature
2 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup buttermilk*
1 1/2 cup sugar
1 teaspoon vanilla
*Who has buttermilk in the fridge? I use a tablespoon of plain vinegar and enough milk to make up the needed amount.
White Cupcake Directions:
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar and vanilla extract to the butter, beating until well combined.
-Add egg whites, and then eggs one at a time, beating well after each addition.
-Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
-Add 1/3 cup flour mixture to the wet mixture followed by adding 1/3 cup of the buttermilk; add 1/3 cup flour mixture again then add 1/3 cup buttermilk mix on low speed, add 1/3 cup of flour and add the rest of 1/3 cup of buttermilk mix in low speed until thoroughly blended.
Making the cupcake half and half.
-Place cupcake batter dividers (We recommend Kimber Cakeware Batter Babies cupcake separators) into each of the cupcake liners.
-Pour the vanilla batter in on one side while holding the divider in the middle.
-Pour the chocolate batter in the other side with the divider in the middle.
– Gently remove the cupcake divider using a butter knife to scrape the batter on the white cake side back into the cupcake. If needed, scoop the chocolate batter back into the chocolate side.
-Bake at 350 degrees for 20-25 minutes or until an inserted cake tester comes out clean.
-Allow to cool in the cupcake tin for 10 minutes.
-Remove the cupcakes from the cupcake tin and completely cool on a wire rack.
1 cup soft unsalted butter
4 cups (plus more to reach consistency) powdered sugar
4 Tablespoons heavy whipping cream
2 cups fresh strawberry puree
-Cream the butter and powdered sugar until its light and creamy.
-If it doesn’t cream, add the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak.
-If not add additional powdered sugar 1/2 cup at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-Add 1/2 cup strawberry puree to the frosting. Gently fold the puree into the frosting.
-Scoop the frosting into a pastry bag with a large frosting tip. Twist the open end of the pastry bag to push the frosting toward the tip.
-Frost the cupcakes by starting at the outer edge of the cupcake in a circle until you reach the center of the cupcake.