Simple Neapolitan Cupcakes
Layer strawberry, chocolate and vanilla in a sweet frosted cupcake.
1 hr 45 min
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
teaspoon almond extract
cup unsweetened baking cocoa
cup miniature semisweet chocolate chips
cup butter, softened
bag (2 lb) powdered sugar
cup whipping cream
cup finely chopped fresh strawberries
Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
Bake as directed. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in medium bowl, beat butter, powdered sugar and whipping cream with electric mixer on medium speed until smooth and spreadable. Gradually stir in strawberries, a few tablespoons at a time. Refrigerate 30 minutes. Frost cupcakes. Store in refrigerator.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 3 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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