Neapolitan Cupcakes

double vanilla cupcakes, strawberry filling, and dark chocolate frosting

I've tried several vanilla cupcake recipes, but none have really wowed me. But this one is really good!   It comes from  Simply Recipes.

Double Vanilla Cupcakes 
1 1/2  c. plus 2 T all-purpose flour
1/4 tsp. salt
1  1/4  tsp. baking powder
1/2 c. ( 1 stick ) unsalted butter, softened
1 c. sugar
1 egg plus 2 egg whites
1/2 c. whole milk
1/4 c. sour cream
1  1/2 tsp. vanilla extract
1/2 tsp. vanilla bean paste

Preheat oven to 350 degrees F.   Place 12 paper baking cups in a cupcake pan.

In large mixing bowl, beat butter for 3 minutes on medium speed.  Add sugar and beat another 3 minutes., scraping bowl occasionally.  Add the egg and beat 30 seconds; add egg whites one at a time, beating 30 seconds after each addition. Scrape sides of bowl.

Sift together flour, baking powder, and salt. In another bowl, whisk together the milk, vanilla extract, vanilla bean paste,  and sour cream.

Alternate adding the flour mixture and milk mixture to the butter mixture, starting and ending with the flour.  Mix until just combined.  Divide among cupcake papers and bake at 350 for 18-20 minutes. Cool on wire rack.

Strawberry Filling

1 1/2 c. frozen strawberries
1 T. cornstarch
2 T. lemon juice
1/4 c. sugar

In a small saucepan, combine all the ingredients and slowly bring to a boil over medium-high heat, stirring constantly, until thickened.
Smash berries with a fork and stir.
Let cool completely.

When filling is cool, spoon into a pastry bag fitted with a med. round tip.  Insert tip into center of cooled cupcakes and squeeze in 1-2 T. filling. Cupcake should bulge slightly.

Chocolate Buttercream
1 c. (2 sticks) butter, room temp.
2 1/2 c. powdered sugar
1/4 c. cocoa powder
1 tsp. vanilla
1 oz. unsweetened chocolate
2 oz. semi sweet chocolate

Place unsweetened chocolate and semi sweet chocolate in a microwave-proof bowl, Heat for 30 seconds, stir, heat for another 30 seconds, stir until smooth.  Let cool.
In a lg. mixing bowl, cream butter at med. speed with wire whisk attachment.  Sift together the powdered sugar and cocoa powder and add to the butter, blending on low speed.  Add vanilla and melted chocolate and blend, scraping bowl several times.  Beat frosting at med. high speed for 2 minutes.



Spoon into pastry bag fitted with desired tip, and pipe onto top of filled cupcakes.