Neapolitan Cream Filled Cupcakes
Use your favorite chocolate and strawberry cake recipe, or go for a box mix, to create these special tri-colored and flavored Neapolitan Cream Filled Cupcakes.
- Batter for one chocolate cake use homemade or a cake mix
- Batter for one strawberry cake use homemade or a cake mix
- 1/4 cup butter softened
- 1/4 cup shortening
- 2 cups powdered sugar
- 2 tablespoons 2% milk
- 1 tablespoon vanilla extract
- Pinch salt
- Frosting if desired
Preheat oven to 350° F
Fill paper lined muffin cups 1/3 full of chocolate batter. Par-bake for 5 minutes, then remove from oven.
Continue by topping par-baked chocolate batter with strawberry batter, filling cups an additional 1/3 full.
Place in the oven and cook for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from pans to wire cooling rack and cool completely.
Meanwhile, to create the filling, beat together softened butter, shortening, powdered sugar, milk, vanilla and salt until fluffy.
Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of the paper liners to fill each cupcake. Serve and enjoy!