Today's post is inspired by a classic... Neapolitan ice cream. Chocolate, vanilla and strawberry? The best of all worlds, in my opinion. So here's some inspiration for working this delicious color palette into your big day, or even your bridal shower, and a little recipe I've created for a scrumptious wedding treat.
Now on to the dessert!
And last but not least, I have a recipe for you today! Now I'm not an expert baker (in fact I think the word "expert" is used far to easily in the wedding world) but I do love to bake. So last night I experimented with neapolitan cupcakes and, in my opinion, they were a great success! I made a vanilla cake, topped with chocolate ganache and strawberry cream cheese frosting. Great for a DIY wedding dessert, bridal shower treat or just for any occasion that calls for a little something sweet. Below you can find my adapted recipe for this delectable treat!
For the vanilla cupcake I used Martha's recipe, which I've reprinted here:
(Makes about 30 cupcakes)
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
For the chocolate ganache, I used an old recipe I had:
1 cup heavy cream
12 oz. semi-sweet chocolate (I used chocolate chips)
Heat the heavy cream in a small saucepan until it begins to form bubbles around the edge. Turn off heat and pour heavy cream over the chocolate in a bowl. Stir until completely smooth and let cool to room temperature.
For the strawberry cream cheese frosting I adapted another Martha recipe from her Martha Stewart's Cupcakes book. Most of the recipes called for fresh strawberries but I personally don't like chunks or seeds in my frosting, no matter how pureed they are. So I took a basic cream cheese recipe and simply substituted strawberry cream cheese for the plain cream cheese it called for. Let's just say... it turned out to be my favorite part of the whole cupcake.
Beware that this recipe makes a lot of frosting, so if you adjust as you please! With the extra frosting I buy chocolate chip cookies and make cookie sandwiches with the frosting in the middle! Put them in the freezer and they are a great late night snack!
(Makes 4 cups)
1 cup (2 Sticks unsalted butter, room temperature
12 oz. cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
To assemble: Let cupcakes cool completely then spread a thing layer of ganache on the top. Let cool. Top with a dollop of strawberry cream cheese.
That's it, you can drizzle them with ganache or top with sprinkles, or just leave them plain as I did. Any way you do it, they are guaranteed to be a crowd pleaser! Enjoy!
Aspiring to Inspire,