Neopolitan Cupcakes (ie. Princess Cupcakes)
Flashback to some cupcakes I made a couple weeks ago before the craziness of the Paris move happened!
What do you make for a bridal shower?? I’m a bridesmaid for my friend Catherine’s wedding and since I wasn’t going to be there for most of the festivities I wanted to make something great for the bridal shower. Cupcakes are fun, easy to pass out, relatively easy to transport, and they’re like each person’s mini individual cake! I thought they would be a little less time consuming then wedding themed sugar cookies as well.
I think they should be named Princess cupcakes though because you feel like a Princess eating them! tehe
The inspiration was from Sweetapolita’s Neopolitan Cake and cupcakes. I started with the One Bowl Chocolate Cupcake recipe. Super easy, rich, and delicious from Martha Stewart. Bake in a cupcake tin without cupcake liners. You want the cake by itself to show the chocolate layers inbetween the buttercream.
Once they’re out of the oven, use a serrated knife to cut them in thirds. I found it was easiest when they weren’t all the way cool because the sides and tops will crisp up just a bit, making it harder to cut.
Make the buttercream while they’re cooling. I’d never made a meringue buttercream before and was up for the challenge! I ended up doubling the recipe because I was a little healthy with the icing the first go around.
Swiss Meringue Buttercream
- 5 large fresh egg whites (150 g)
- 1-1/4 cup (250 g) superfine granulated sugar
- 1-1/2 cups (340 g) (3 sticks) unsalted butter, softened, cut into cubes
- 2 teaspoons (10 ml) pure vanilla extract
- pinch of salt
- Melted bittersweet chocolate (about 1/4 cup)
- frozen or fresh strawberries pureed.
In the bowl of a mixer combine the egg whites and granulated sugar. Set over a pot of simmering water. Whisk constantly until the sugar is dissolved and the temperature reaches 160 degrees. If you don’t have a candy thermometer, whisk until the egg whites are hot.
Remove from the heat and attach to your electric mixture. Using the whisk attachment, beat egg whites until they are thick and glossy and the bottom of the bowl is cool. Switch to a paddle attachment and slowly add the cubes of butter. Add the vanilla and pinch of salt.
Divide buttercream into three bowls.
To make the chocolate buttercream, add the melted chocolate to taste. Make sure the chocolate is warm, not hot.
For the strawberry buttercream, add pureed defrosted strawberries or fresh strawberries to taste and a couple drops of red food coloring.
**** If the buttercream curdles, transfer 1/4 of the buttercream to a microwave safe bowl. Microwave about 10-15 seconds until warm and starting to melt. Slowly add back to the remaining buttercream, while beating, and it will come back together!