Strawberry, Chocolate and Vanilla = Neapolitan Cupcakes

Several weeks ago while visiting a fellow food blogger I came across an idea for a cupcake. You see, Maria, from Two Peas and Their Pod, visited a cupcakery and brought home several different flavors. One of them was a Neapolitan cupcake. I've been dreaming of that cupcake ever since. Thanks Maria!

I had intentions of adapting a basic one-bowl chocolate recipe into a two tone batter, but then I remembered that the PBS show, Everyday Baking, had a recipe for chocolate and vanilla cupcakes with buttercream frosting. But I had some strawberry meringue buttercream frosting leftover from my sister's strawberry birthday cake so I used that to top these black and white cupcakes with. Voila- a Neapolitan Cupcake was born!

They're so pretty and girly and would be perfect for a wedding or baby shower, Mother's day, birthdays and even a backyard barbecue or luncheon. With the flavors of chocolate, vanilla and strawberry, there's something here for everyone.

I adapted the original version of these cupcakes because all the reviewers said they were very dry. I wanted to make them despite their claims so I added a little vegetable oil and upped the amount of milk in the batter. They weren't dry to me. At the same time, I don't think there was anything spectacular about these cupcakes. They were good, but the strawberry buttercream made them even better.

Black-and-White Cupcakes adapted from Everyday Baking

Vanilla Batter:

• 8 Tbsp. (1 stick) unsalted butter, room temperature
• 1 3/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp.salt
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 tsp. pure vanilla extract
• 3/4 cup whole milk
• 2 Tbsp. vegetable oil

Chocolate Batter:

• 8 Tbsp. (1 stick) unsalted butter, room temperature
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 tsp. pure vanilla extract
• 3/4 cup whole milk
• 2 Tbsp. vegetable oil

Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side.

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add oil then eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with strawberry meringue buttercream.

Makes 24 cupcakes

NOTE: Click the link to view the recipe for Strawberry Meringue Buttercream.

Be sure to use regular white cupcake liners so you can see the distinct separation of the chocolate and vanilla batters.