Neapolitan Cakes

Marbled buttercake:

125 gm. Butter
1/2 tsp. Vanilla essence
150 gm. caster sugar
2 eggs
190 gm. Self-raising flour
80 ml. fresh milk
pink food colour or strawberry emulco/paste
1 Tbsp. Cocoa powder + 1 Tbsp. Hot water

Butter Cream:

125 gm. butter
240 gm. icing sugar
2 Tbsp. milk
pink food colouring
1 tsp. chocolate paste

Method:

(1) Cream butter, vanilla essence and sugar till creamy and light. Add in eggs one at a time and mix till well combined.
(2) Add in self-raising flour alternately with milk and then divide mixture equally among 3 bowls. Tint one mixture pink, one chocolate and the other plain.
(3) Drop alternate spoonfuls of the three mixtures into paper cups. Pull a skewer backwards and forwards through mixtures for a marbled effect, smooth surface.
(4) Bake at 175c for about 20 to 25 mins. or till cooked.
(5) To make butter cream - beat butter and sugar till white and creamy. Add in milk and mix till well combined.
(6) Divide butter cream into 3 portions. Colour one pink, one chocolate and the other plain.
(7) Pipe butter cream onto cooled cupcakes to your desired pattern.
(8) Serve.