Do you play those little games on your phone?
You know the ones where you have to match 3 or more gems or shapes to get points and pass the level?
During my spare few minutes in my days, I love playing a certain one called Candy Blast Mania.
Luckily for my family and friends, I don’t share my progress or achievements on Facebook, but there is one bonus to me playing this game.
It inspired my newest delicious cupcakes.
In the background on the main screen they are always showing yummy looking ice cream treats and the other night I awoke at three in the morning with the bright idea to make one of these treats come to life in the best way I know how.
In cupcake form!
Not only do these Neapolitan Ice Cream Cupcakes taste exactly like a delicious Neapolitan ice cream treat, but they smell just as amazing and are sure to bring brilliant smiles to everyone who sees them.
You’ll fool all your guests into thinking you just scooped ice cream on the top of your cupcakes and they will wonder what kind of magic you have up your sleeve to keep them from melting.
Even my husband continuously went back to put the leftover icing into the freezer before remembering time and time again that it wasn’t ice cream at all.
Use a cake box mix for a quick and easy recipe or you can use your favorite vanilla cupcake recipe.
You won’t be disappointed!
Neapolitan Ice Cream Cupcakes
box of vanilla cake
2 teaspoons vanilla extract
1 cup butter
4-6 cups icing sugar
1 tablespoon vanilla extract
1/4 cup heavy cream
2 teaspoons strawberry extract
1/4 cup chocolate chips
1 cup chocolate chips
1 tablespoon vegetable oil
red gum balls
Make the cupcake batter according to the instructions on the back of the box, but include the vanilla extract.
Line your cupcake pan with liners and fill each tin 3/4 full and bake as per the manufacturers instructions.
Cool on a wire rack and set aside.
Mix the butter and vanilla extract in large bowl and add the icing sugar 1/4 cup at a time.
Incorporate the heavy cream 1 tablespoon at a time between every 1/2 cup of icing sugar until thick and creamy.
Separate the icing into three bowls evenly.
Set one bowl aside, this will be your vanilla ice cream.
In another bowl add the strawberry extract and mix through.
If your icing isn’t as thick as it was when you first started add in another tablespoon of icing sugar at a time until it returns to its previous consistency.
For the chocolate ice cream melt the chocolate chips in a double boiler until smooth and creamy, allow it to cool to room temperature then add it into your last bowl of icing.
Again, if it happens to be thinner than when you started add in one tablespoon of icing sugar at a time until it becomes thick again.
With a large container on its side (makes it easier to place your icing in!), scoop your icing into the container in three layers, vertically.
Refer to the picture for the example of how this will look. Cover with plastic wrap and place in the fridge for one hour.
Once your cupcakes have cooled and your icing is ready scoop out the icing using an ice cream scoop or spoon and place onto your cupcake.
If you are wanting a perfect looking ice cream scoop you can use a butter knife to sculpt the icing into the desired shape.
Once you’ve finished icing all your cupcakes you can move onto the chocolate syrup topping!
Melt the chocolate chips in the double boiler.
Once it’s almost finished melting remove from the heat and continue to stir until it’s smooth.
Mix in the vegetable oil thoroughly.
Using a tablespoon scoop a spoonful of the chocolate onto the top of the icing.
Sprinkle the sprinkles over the top of the chocolate while it’s still soft, as it will harden in time.
Top with the red gumball.
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