Baking

Neapolitan cakes

neapolitan cakes
12
1 Item
50M

Ingredients

Butter cream

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.
2.Beat butter, vanilla, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk, in two batches.
3.Divide mixture evenly among three bowls. Tint one mixture pink. Blend sifted cocoa with extra milk in cup; stir into another mixture. Leave third mixture plain.
4.Drop alternate spoonfuls of the three mixtures into baking cups. Pull a skewer backwards and forwards through mixtures for a marbled effect; smooth surface.
5.Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
6.To make butter cream; beat butter in small bowl with electric mixer until as white as possible; beat in sifted powdered sugar and milk, in two batches. Divide mixture evenly among three bowls. Tint one mixture pink. Blend sifted cocoa with extra milk in cup; stir into another mixture. Leave third mixture plain.
7.Spread cakes with the three colors of butter cream.

Related stories