Neapolitan Cupcakes

Neapolitan Cupcakes

This delicious dairy free dessert may also be prepared as a cake! Instructions are included below.

Servings: Makes two 9” round layers or 18 cupcakes

Heart Smart Lactose Intolerant Vegan Dairy Free Gluten Free Vegetarian
Recipe Directions
Nutrition Information

Ingredients

Vanilla Cake Ingredients:

  • 3 cups (11.5 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 (8.8 ounces) cups sugar
  • 1/2 (4 ounces) cup non-hydrogenated vegan margarine (recommended: Earth Balance)
  • 1 1/2 teaspoon egg replacer (recommended: Ener-G)
  • 1/2 cup water
  • 3/4 cups soymilk
  • 2 teaspoons vanilla

Strawberry Frosting Ingredients:

  • 3 ounces of non-hydrogenated shortening, room temperature
  • 5.5 ounces of GO Veggie! Dairy Free Strawberry Cream Cheese, slightly chilled
  • 4 cups (1 pound) powdered sugar, sifted
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Extra Ingredients:
  • 1 cup melted vegan chocolate chips or dark chocolate

Instructions

Vanilla Cake Instructions:

Preheat the oven to 350° F.

Line two 9” round cake pans with parchment.

Sift the flour, baking powder, and salt into a medium-size bowl. Set the bowl aside.

In the bowl of an electric stand mixer, cream the sugar and the margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl.

In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.

In a small bowl, combine the soymilk and vanilla and set aside.

Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the 2, ending with the soymilk.

Distribute batter evenly between the two pans. Bake for 18 to 25 minutes or until a toothpick inserted in the middle comes out clean (or cake springs back to the touch).

Place the pans on a cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake.

For cupcakes: fill lined cupcake tin 3/4 full and bake for 16 to 19 minutes, or until toothpick inserted in the center comes out clean.

Strawberry Frosting Instructions:

In a bowl using a hand or stand mixer, cream together the shortening and Go Veggie! Strawberry Cream Cheese alternative, until smooth scraping the bottom of your bowl with a spatula.

Once it is smooth and there are no lumps, add zest and juice.

Slowly add powder a little bit at a time so as to incorporate evenly. Now, build!

Cake Assembly Instructions:

Once your layers are cooled, using an off-set spatula spread 4-8 ounce of frosting on your layer, distributing it to the sides and edges.

Top with another cake layer.

Spread the remaining frosting on the sides and on top of your cake as evenly and smoothly as possible.

In a microwave (about 15-30 seconds in a glass bowl) or double boiler on your stove top, melt 1 cup of vegan chocolate chips or dark chocolate. Chocolate should be around body temp, no higher than 98 degrees.

Spread on the top of your cake and let drip to the edges.

Let it stand at room temperature to set or in the fridge if in a hurry.

Top with fresh sliced strawberries and serve!

Cupcake Assembly Instructions:

Once cupcakes are cooled, using a pastry bag and tip or spatula, cover the top of your cupcake with 1-2 ounces of frosting.

In a microwave (about 15-30 seconds in a glass bowl) or double boiler on your stove top, melt 1 cup of vegan chocolate chips or dark chocolate. Chocolate should be around body temp, no higher than 98 degrees.

Drizzle chocolate on the top of the cupcakes and let it stand at room temp to set or in the fridge if you are in a hurry.

Add a fresh strawberry and serve!

Created by: Sticky Fingers Sweets & Eats, courtesy of Doron Petersan

Copyright 2012