Inside-Out Neapolitan Cupcakes
Let’s talk about these delightful cupcakes. They’re filled with three flavors of SMB: chocolate, vanilla, and strawberry. I initially transformed some of my favorite cake recipes into cupcakes, finding it a refreshing change from layer cakes.
The Neapolitan cupcakes are particularly fun because they offer the same rich flavors as their layered counterparts but in a more manageable form.
These cupcakes are perfect for those who want the Neapolitan experience without the commitment of making a full cake.
To create these cupcakes, I started with a southern-style Devil’s Food Cake, rich with ingredients like mayonnaise, butter, and my favorite extra dark cocoa powder.
The cake layers are then filled with chocolate, vanilla, and strawberry SMB.
The combination of the airy buttercream and the dense chocolate cake creates a delicious contrast, making each bite a delightful experience.
Making the Cupcakes
1. Ingredients:
- 6 tablespoons unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg (at room temperature)
- 1 egg yolk (at room temperature)
- 3/4 cup + 2 teaspoons all-purpose flour
- 6 tablespoons unsweetened Dutch-processed cocoa powder
1/2 teaspoon baking soda - 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature - 2 tablespoons mayonnaise
2. Instructions:
- Preheat your oven to 350°F. Butter and flour standard cupcake pans, ensuring to tap out excess.
- In a stand mixer with the paddle attachment, beat butter, brown sugar, and vanilla on medium-high until light and fluffy, about 5 minutes. Add eggs one at a time, mixing until fully incorporated.
- Sift together flour, cocoa powder, baking soda, and baking powder. Add salt to the dry ingredients.
- Alternate adding dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated.
- Fold in mayonnaise until just blended.
- Fill cupcake pans 2/3 full and bake for approximately 17 minutes, or until a skewer comes out clean. Let cupcakes cool on a wire rack.
Swiss Meringue Buttercream
Swiss Meringue Buttercream (SMB) is a favorite among many bakers for its silky texture and balanced sweetness. Here’s a detailed look into making and troubleshooting SMB.
1. Ingredients:
- 5 large egg whites
- 1-1/4 cup superfine granulated sugar
- 1-1/2 cups unsalted butter, softened and cut into cubes
- 2 teaspoons pure vanilla extract
- A pinch of salt
2.Instructions:
- Wipe the mixing bowl with lemon juice to remove any grease. Combine egg whites and sugar in the bowl and simmer over a pot of water, whisking constantly until the mixture reaches 160°F or the sugar has dissolved.
- Attach the bowl to the mixer and whip until the meringue is thick and glossy, and the bowl feels neutral to the touch.
- Switch to the paddle attachment and add softened butter, one cube at a time, mixing until smooth. Add vanilla and salt, beating until combined.
Troubleshooting SMB
- Runny Buttercream: If your SMB is runny after adding butter, it could be because the butter was too soft or the meringue was too warm. Chill the mixture in the fridge for 30 minutes and re-whip.
- Curdled Buttercream: If it looks like scrambled eggs, continue mixing. The butter was likely too cold, but it will smooth out with more mixing.
- Tastes Like Butter: This is typical if you're used to sugary frostings. SMB’s subtle sweetness might take some getting used to.
- Using Imitation Vanilla: Pure vanilla extract is essential as it provides a more authentic flavor, crucial for SMB where the subtle sweetness allows the flavors to shine through.
- Reviving Refrigerated SMB: Thaw at room temperature and re-whip. If it's still cool, warm a small portion in the microwave, mix it back in, and whip until smooth.
- Coloring SMB: Use high-quality gel food colors like Americolor or Sugarflair to avoid issues with color incorporation.
- Piping Stability: SMB is stable enough for piping flowers and other decorations.
- Storage: SMBs can be left out for a day but should be refrigerated overnight. Bring to room temperature before serving for the best texture.
Assembling the Cupcakes
To assemble the Inside-Out Neapolitan Cupcakes, slice each cupcake into three horizontal layers. Pipe chocolate, vanilla, and strawberry SMB between the layers and on top, adding sprinkles if desired.
These cupcakes are best enjoyed at room temperature on the day they’re made but can be stored in an airtight container for up to three days in the fridge.
Recipe for Inside-Out Neapolitan Cupcakes
1. Cupcakes:
- Preheat oven to 350°F. Grease and flour muffin tins.
- Beat butter, brown sugar, and vanilla in a mixer. Add eggs one at a time.
- Sift dry ingredients together and alternate adding buttermilk to the butter mixture. Fold in mayonnaise.
- Fill tins and bake for 17 minutes. Cool on a wire rack.
2. Swiss Meringue Buttercream:
- Wipe the mixing bowl with lemon juice. Combine egg whites and sugar, heating over simmering water until 160°F.
- Whip until thick and glossy. Add butter and mix until smooth. Add vanilla and salt.
- Divide buttercream into three bowls and flavor with chocolate, strawberry, and vanilla.
3. Assembly:
- Slice cupcakes into three layers.
- Pipe SMB between layers and on top.
- Add sprinkles if desired.
Final Thoughts
Swiss Meringue Buttercream might seem intimidating, but with practice, it becomes a delightful addition to any baker's repertoire. The balance of flavors in the Inside-Out Neapolitan Cupcakes showcases the versatility and elegance of SMB.
Whether you're making these for a special occasion or just because the combination of rich Devil's Food Cake and silky buttercream is sure to impress. Enjoy the process, and happy baking!