I used approx. 1/2 box of cake mix for each flavor. I got 24 beautiful cupcakes.
They were so pretty, even before I baked them. (Sorry about the old muffin tin, I really need to upgrade. It’s on my list.
Here’s a shot from the inside. I love the Dark Chocolate cake mix from Betty Crocker. Very delicious. Have you tried it yet?
Little Miss C…. was so happy when the cupcakes were cool enough to frost. She actually wanted frosting too…. today is full of surprises!
I used a simple Vanilla Buttercream frosting from my cookbook 101 Gourmet Cupcakes. It’s so easy and the flavor is out of this world.
And if you are the lucky few who get to eat this yummy treat- I hope you enjoy! It’s a great cupcake- in my humble opinion. And now, I must go back to editing the ice cream manuscript, as I promised it to the graphic designer no later than Monday morning. First thing. That’s just 3 days from now. Yikes!
Neapolitan Cupcake- NEW Recipe!
1/2 dark chocolate cake mix (approx 2 cups) in a small mixing bowl
1 yellow or butter cake mix, halved in separate bowls
1 3/4 cups milk, divided
1 tsp. vanilla
4 tbsp. strawberry daiquiri mix
1-3 drops red food coloring
1 Recipe Vanilla Buttercream frosting
Into the chocolate cake mix, place 1 egg, 3/4 cup milk and mix until combined. Set aside.
Into one of the yellow cake mixes, add 1 egg, 1/2 cup milk and strawberry daiquiri mix, and red food coloring. Stir until combined. Set aside.
Into the remaining yellow cake mix bowl, add 1/2 cup milk, 1 egg, and vanilla. Stir until combined and set aside.
Line your muffin tins with paper liners. Using your small cookie scoop, place about 1 tbsp. of each flavor of batter into each liner, then repeat until liners are 3/4 full. Bake at 350 degrees for 12-15 minutes. Remove from the oven and cool completely. Frost with Vanilla Buttercream frosting.