Delicious Neapolitan Cupcakes Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
For the chocolate cupcake, mix together cocoa powder and baking soda. Carefully pour in boiling water and whisk until mixture is well blended, allow cooling. Beat melted butter, oil, caster sugar, vanilla essence and salt. Stir in egg and egg yolk. Blend in cocoa mixture then fold in cream. Slowly mix in flour and put only 2 Tbsp into bottom of paper lined cupcake cups and spread into an even layer.
For the white vanilla cupcake, mix flour, corn flour, baking powder and salt. Beat butter and sugar with vanilla essence until pale and fluffy. Whisk in milk and egg whites until well blended. Add flour mixture alternately with the milk mixture and mix on low speed until combined. Gently dollop 2 tbsp of this batter over chocolate layer in cupcake cases and carefully spread batter evenly to edges.
Bake at 180 degrees C until toothpick inserted into center of cupcake comes out clean, about 20 minutes. Cool on a wire rack completely. Pipe or spread strawberry frosting over cupcake.

For the frosting, beat butter until fluffy. Pulverize frozen dried strawberries in a food processor until finely ground, beat strawberry powder to butter and blend mixture until combined. Stir in cream followed by icing sugar and beat mixture 4 – 5 minutes, until very fluffy. Frost and serve within an hour.