Neapolitan Cupcakes

Neapolitan Cupcakes

Chocolate Cake:
1 box devil's food cake mix
3 eggs
½ C. oil
1 C. milk
⅓ C. sour cream
2 tsp. vanilla extract

Vanilla Cake:
1 box white cake mix
3 eggs
⅓ C. oil
1 C. milk
1/3 C. sour cream
1 T. vanilla extract

Strawberry Buttercream:
2 C. butter, softened
¼ C. strawberry puree
2 tsp. vanilla extract
6–8 C. powdered sugar
Fresh strawberries for garnish

Directions:
1. Preheat oven to 350 and line pans with cupcake liners.
2. Sift each cake mix into a separate bowl; set aside.
3. For Chocolate Cake: In a large bowl, combine eggs, oil, milk, sour cream, and vanilla extract. Add sifted devil's food cake mix; stir until smooth.
4. For Vanilla Cake: In a separate large bowl, combine eggs, oil, milk, sour cream, and vanilla extract. Add sifted white cake mix; stir until smooth.
5. Place a small scoop of chocolate batter in the side of each cupcake liner. Place a small scoop of vanilla batter next to the chocolate in each cupcake liner.
6. Bake for 16–20 minutes or until a knife inserted near the center comes out clean.
7. For Strawberry Buttercream: Beat butter for 2 minutes, scrape down the bowl, and beat again. Add strawberry puree and vanilla extract. Gradually add powdered sugar until the buttercream reaches the desired consistency.
8. Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.

Makes 48 cupcakes.