Neapolitan Cupcakes – Vegan and Gluten-Free!

So, I had a moment of brilliant inspiration recently! We all love ice cream, right? And we alllll love baked desserts, so I thought, why not combine the two? I’m starting a series of yummy treats featuring a fusion of classic ice cream flavors and a delicious gluten-free baked good. It’s really the best of both worlds!

Today I bring you the chocolate, vanilla, and strawberry flavors traditionally found in Neapolitan ice cream, in cupcake form. Spoiler alert: the frosting is amazing!

Here’s what you’ll need for my Neapolitan cupcakes…

Chocolate Cake


1/2 cup sugar


1/4 cup brown sugar

1 cup gluten-free all-purpose flour

1 tsp xanthan gum

1/2 cup dark cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 teaspoon salt

1/4 cup coconut oil


1/4 cup pumpkin puree

1/2 cup coconut milk

1 tbsp vanilla extract

1/4 cup Lily’s Chocolate Chips

1/2 cup hot water



Preheat the oven to 350°F. Grease two jumbo sized muffin tins and set aside until needed.

In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

In a separate bowl, whip together coconut oil, pumpkin, coconut milk, and extracts. Then slowly add the liquid mixture to the dry ingredients and stir until combined. Next, fold in the chocolate chips.

Add the hot water to the batter and mix well, until batter thins out.

Scoop small portions of the batter into prepared cupcake tins, spreading it out evenly.


Vanilla Cake


1/2 cup coconut oil, melted

1 cups sugar

1 tbsp vanilla extract

1 tsp almond extract

1/2 cup pumpkin puree

1 1/2 cups gluten-free all-purpose flour

1 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut milk


In a medium bowl using an electric mixer, cream the coconut oil and sugar until light and fluffy. Add the extracts and pumpkin then continue whipping until creamed.

In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the coconut milk.

Now, place a scoop of vanilla batter on top of the chocolate batter already in the cupcake pan. Divide the batter evenly, then spread with a butter knife until smooth and even.

neopolitan cupcake batter muffin tin baking

Bake for 30 minutes or until a toothpick comes out clean from the center.

Allow your cupcakes to cool in the tins for about five minutes before transferring to a cooling rack. Wait until they are completely cooled before frosting.

fresh baked cupcakes neapolitan neopaliton ice cream dessert

Strawberry Cream Frosting

 

1 1/2 cups palm shortening

3 cups powdered sugar

1/2 tsp salt

1 tsp vanilla extract

2 tsp strawberry extract

1/4 cup frozen strawberries, thawed


In a medium bowl with an electric mixer, cream the palm shortening. Then add in a cup of powdered sugar, the salt, and extracts. Next, whip in another cup of powdered sugar. To finish, mix in the strawberries, then the final cup of powdered sugar and whip until smooth.

With a coring tool or knife, core out a quarter-sized amount from center of the cupcakes, about an inch deep. Repeat this process on all of the cupcakes.

neopolitan cupcakes cored centers stuffed strawberries butter cream vegan

Place the frosting into a piping bag, and squeeze the frosting into the hollow centers, being sure to overstuff each one. Use a swirling motion to finish frosting the tops of each cupcake, then garnish with a sprinkle of sparkling sugar.

Enjoy the delicious flavors of ice cream in these Neapolitan cupcakes, guilt-free! This dessert is dairy-free, gluten-free, and vegan, so even if you can’t normally enjoy ice cream or other baked goods due to lactose or wheat intolerance, you can indulge in this dessert! Let us know what you think in the comments below!

Neapolitan cupcakes finished frosting sparkling sugar vegan no gluten

 

 

Vegan Gluten-Free Neapolitan Cupcakes

Vegan Gluten-Free Neapolitan Cupcakes

Ingredients

    Chocolate Cake
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 cup gluten-free all-purpose flour
  • 1 tsp xanthan gum
  • 1/2 cup dark cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/4 cup pumpkin puree
  • 1/2 cup coconut milk
  • 1 tbsp vanilla extract
  • 1/4 cup Lily’s Chocolate Chips
  • 1/2 cup hot water
    Vanilla Cake
  • 1/2 cup coconut oil, melted
  • 1 cups sugar
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup pumpkin puree
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut milk
    Strawberry Cream Frosting
  • 1 1/2 cups palm shortening
  • 3 cups powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract
  • 1/4 cup frozen strawberries, thawed

Instructions

    For Chocolate Cake:
  1. Preheat the oven to 350°F. Grease two jumbo muffin tins and set aside until needed.
  2. In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, whip together coconut oil, pumpkin, coconut milk, and extracts.
  4. Then slowly add the liquid mixture to the dry ingredients and stir until combined.
  5. Next, fold in the chocolate chips.
  6. Add the hot water to the batter and mix well, until batter thins out.
  7. Scoop small portions of the batter into prepared cupcake tins, spreading it out evenly.
    For Vanilla Cake:
  1. In a medium bowl using an electric mixer, cream the coconut oil and sugar until light and fluffy. Add the extracts and pumpkin then continue whipping until creamed.
  2. In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the coconut milk.
  3. Place a scoop of vanilla batter on top of the chocolate batter already in the cupcake pan. Divide the batter evenly, then spread until smooth and even.
  4. Bake for 30 minutes or until a toothpick comes out clean from the center.
  5. Allow your cupcakes to cool in the tins for about five minutes before transferring to a cooling rack. Wait until they are completely cooled before frosting.
    For Strawberry Cream Frosting:
  1. In a medium bowl with an electric mixer, cream the palm shortening. Then add in a cup of powdered sugar, the salt, and extracts.
  2. Next, whip in another cup of powdered sugar.
  3. To finish, mix in the strawberries then the final cup of powdered sugar and whip until smooth.
  4. With a coring tool or knife, core out a quarter-sized amount from center of the cupcakes, about an inch deep. Repeat this process on all of the cupcakes.
  5. Place the frosting into a piping bag, and squeeze the frosting into the hollow centers, being sure to overstuff each one. Use a swirling motion to finish frosting the tops of each cupcake, then garnish with a sprinkle of sparkling sugar.
  6. Enjoy the delicious flavors of ice cream, guilt-free!
http://delectablydifferentkitchen.com/2016/02/neapolitan-cupcakes-vegan-and-gluten-free/

 

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