Neapolitan Cupcakes

Country Goodness

Who: Maeystown Clovers 4-H Club
Cost: $13.50 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 121
Send checks to: Maeystown Clovers, c/o Lisa Schwarze, 3010 Long Lake Rd., Valmeyer, IL 62295 or call 618-830-5019.

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Neapolitan Cupcakes
  1. Preheat oven to 350 degrees.
  2. Stir both brownie mixes with 1 cup vegetable oil, 4 eggs and 1/2 cup water in a large bowl.
  3. In a separate bowl, mix strawberry cake mix with 1 cup water, 3 eggs and 1/3 cup vegetable oil. Beat with a mixer on medium for 2 minutes.
  4. Prepare muffin tins for 48 cupcakes.
  5. Spoon 2 tablespoons of the brownie batter in the bottom of each muffin cup.
  6. Top the brownie batter with the strawberry cake batter until the cup is 2/3 full.
  7. Bake for about 20 minutes.
  8. Cool in pans for 10 minutes and then move to racks.
  9. Beat butter with a mixer on medium-high speed until the butter is pale and creamy (about 2 minutes).
  10. Beat confectioner’s sugar into the butter, about 1/2 cup at a time. After each addition, mix and continue until smooth.
  11. Beat in vanilla extract.
  12. Spread cooled cupcakes with the frosting.
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