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Receta Who's Your Mama Neapolitan Baby Cakes?

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12
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Ingredientes

Cost per serving $0.49 view details
  • Ingredients for Vanilla Cupcakes:
  • Makes 12
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • Ingredients for Chocolate Cupcakes:
  • Makes 12
  • Follow instructions for Vanilla Cupcakes below, but reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Whisk into dry ingredients.
  • Ingredients for Strawberry Buttercream:
  • Adapted from 125 Best Cupcake Recipes by Julie Hasson
  • Makes enough to frost about 16 cupcakes
  • 2 cups confectioner's sugar
  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup strawberry puree
  • 1/2 teaspoon strawberry extract
  • Pinch of Salt
  • 8-12 fresh strawberries, hulled and sliced, for decoration
  • Note: This only made enough to frost about 2/3 of my 2 dozen cupcakes. I had to make a batch and a half to frost them all.

Direcciones

  1. Directions:
  2. 1. Preheat oven to 350 degrees. Prepare 2 standard 12-cup muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. 2. With an electric mixer, beat butter and sugar until light and fluffy. Add 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).
  4. 3. Fill muffin cups with 3 tablespoons of each batter, side by side. Bake until a toothpick inserted in center of a cupcake comes out clean, 17 to 19 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.
  5. Directions for Strawberry Buttercream:
  6. 1. In a bowl, using an electric mixer, beat butter until it is light and fluffy. Add strawberry puree, strawberry extract, and salt until well combined. Add sugar, a half cup at a time, and beat until frosting comes together and is light and fluffy, 5 to 7 minutes.
  7. 2. Spread or pipe frosting over cooled cupcakes. Top each with a sliced strawberry.
  8. *Note: This only made enough to frost about 2/3 of my 2 dozen cupcakes. I had to make a batch and a half to frost them all.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 12 servings
Calories 384  
Calories from Fat 181 47%
Total Fat 20.55g 26%
Saturated Fat 12.63g 51%
Trans Fat 0.0g  
Cholesterol 87mg 29%
Sodium 338mg 14%
Potassium 67mg 2%
Total Carbs 47.65g 13%
Dietary Fiber 0.7g 2%
Sugars 33.26g 22%
Protein 3.51g 6%
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