Lemonade Cake

Lucious lemon cake topped with smooth lemon-y frosting. Thanks to the lemonade concentrate in the batter and frosting, it actually tastes like lemonade too!

White Texas Sheet Cake Cupcakes

Moist, tender, fluffy yellow cupcakes flavored with almond extract. These cupcakes are a rendition of one of my favorite cakes, White Texas Sheet Cake. I like to finish them by dipping the cupcake tops in a pourable frosting and sprinkling them with colorful sprinkles.

Neapolitan Cupcakes

Happy Birthday to me! I'm one year older and wiser too (at least we hope so). Today also happens to be my 100th post. In celebration of this, the 100th post , and to give my fans a little gift of appreciation I am hosting a giveaway. TWO of my lucky readers will win a $25 Amazon gift card. Directions for entering are at the bottom of this post, but don't scroll down there just yet! These cupcakes are worth reading about.

I did not plan for this post to land right on my birthday, but it was really convenient because I only had to make celebration cupcakes once instead of twice.

Well actually, that's not entirely true. I made these cupcakes for the first time this weekend. I found a "from scratch" recipe in an old cookbook of mine. I hated the first attempt. They were dry and crumbly and there was something off about the buttercream frosting. 

I was so displeased with the results that the next day I gave it another go. The second time I used a cake mix and my own buttercream recipe and the end result was absolutely magical. They were fluffy, moist and full of flavor. If I could I would have shipped one of these cupcakes out to each and every one of my readers, because you are all just that awesome. 

Neapolitan Cupcakes

For the Cake:

1 (15.25 ounce) white cake mix *I used Betty Crocker

1 (3.4 ounce) package cheesecake or white chocolate instant pudding *I used  the cheesecake flavor

egg whites, oil, and water listed on back of the box

1 (8 ounce) container sour cream

3 tablespoons cocoa powder

1 teaspoon vanilla

1 teaspoon almond extract

1 1/2 teaspoons strawberry extract

1/8-1/4 teaspoon red food coloring

For the Buttercream:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 teaspoon vanilla

1 1/2 lbs powdered sugar

2 tablespoons + 2 teaspoons milk, divided

4 tablespoons cocoa powder

1 teaspoon strawberry extract

8-10 drops red food coloring

chocolate jimmies (sprinkles)

To make the cake, preheat oven to 350. Line cupcake tins with 24 liners.

Combine the cake mix and pudding mix powder together in a medium size mixing bowl. In a smaller bowl whisk together the water, oil, and egg whites called for on the box of cake mix. Add the sour cream to the other wet ingredients and mix well. Whisk the wet ingredients into the dry ingredients until the mixture is smooth. Divide the cake batter into three equal portions (about 1 1/3 cup each).

To the first one third portion of batter, add the vanilla and the cocoa powder and whisk until fully combined. To the second portion of batter stir in the almond extract. To the last one third of batter, add the strawberry extract and red food coloring. Use 1/8 teaspoon of red food coloring for a lighter pink and 1/4 teaspoon for a darker pink (pictured below is the 1/4 teaspoon pink).

Using two spoons, scoop a tablespoon of each batter into each cupcake tin. I do chocolate on the bottom, white in the middle, and pink on top. Draw a toothpick or skewer back and forth  in the batter to create a marble effect.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in tins and then remove cupcakes to a cooling rack.

To Make the Buttercream, (in a stand mixer fitted with the cookie paddle attachment), whip butter for one minute until it is white and fluffy. Add the vanilla and the powdered sugar slowly while the mixer is running. Once it is all added turn the mixer on to medium high and whip for one minute. Add the 2 tablespoons of milk. Divide the frosting into three equal portions (like we did previously with the cake batter). Leave one portion in the mixer.

Leave one third of frosting as is. To the second third of frosting (the one left in the mixer) add the 2 teaspoons of milk and the cocoa powder. Whip in the mixer until its all combined. To the last portion of frosting, whisk in the strawberry extract and the red food coloring.

Frost the cupcakes with a white stripe in the center, and a pink and chocolate stripe on either side of the white stripe. I dipped my chocolate stripe in chocolate jimmies, which I thought was cute!

They look yummy don't they? Well, they were. 

Recipe Source: an Amanda Jenks original