So this month’s cupcake reminds me so much of ice cream and being a kid and having ice cream. I remember seeing Neapolitan ice cream at the store as a kid and be like, eww that looks so gross not knowing that it was just vanilla, chocolate and strawberry ice cream all in one carton. I thought it was some weird ice cream flavor that I would definitely not try. Once I found out it was those three delicious flavors I wasn’t afraid of it any mores (yes, I put an ‘s’ at the end of that word because I’m weird and sometimes I speak with improper grammar or a two year old).
Anywho, today I bring you those tasty flavors together in cupcake form.
Also, I had my lil cupcake helper. I swear this kid, when he decides what he wants his career to be, it’ll be some hands on type of job like a mechanic (like his Papa) or a baker, because he always wants to help with what me or Mr. Newman are doing. But who knows, maybe he’ll be a nerd just like his daddy.
In case you hadn’t guessed, you need to make a vanilla cake batter, chocolate batter or strawberry batter, whatever you’d like to have for you cuppy cake part. For these cuppy cakes, I made a vanilla cake batter and chocolate batter. But you do whatever your little heart desires. I mixed up the vanilla first and put half as much as I normally do in each cup for both of the batters.
Then I made a strawberry buttercream frosting to top everything off. Oh and a strawberry garnish!
It was String Bean’s birthday on Monday, so these are kind of like his birthday cuppy cakes.
I will warn you, this will make 48 cupcakes, so you can either cut the recipe in half or use the remaining batter to make a small two-tiered cake and then freeze it for a later time.
Here’s a printable version of the recipe for this delightful cupcake!
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