Blogger Arlene Cummings of Cooking With Sugar makes a cupcake version of the famous Italian ice cream from Naples called “spumoni” with her Italian Spumoni Cupcakes.
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The mixture will have two different textures. The pistachio batter will be thick and the cherry will be thinner. I like to add the pistachio layer first to the muffin cups because it is thicker, and then top with the cherry batter.
A few drops of red and green food color can be used when making the cupcakes to enhance the color.
If you have only one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes and then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
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