Neapolitan Cupcakes

Chocolate Cake:

1 Box Devil’s Food Cake mix
3 eggs
½ C. oil
1 C. milk
1/3 C. sour cream
2 tsp. vanilla extract

Vanilla Cake:

1 Box White Cake mix
3 eggs
1/3 C. oil
1 C. milk
1/3 C. sour cream
1 Tbsp. vanilla extract

Strawberry Buttercream:

2 C. butter, softened
¼ C. strawberry puree (to make puree, blend your berries in a blender)
2 tsp. vanilla extract
6-8 C. powdered sugar

Directions:

1. Preheat your oven to 350 degrees and line pans with cupcake liners.

2. Sift both cake mixes into two separate bowl and set aside.

3. Chocolate Cake: In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract. Add cake mix and stir until smooth.

4. Vanilla Cake: In another large bowl, combine eggs, oil, milk, sour cream and vanilla extract. Add cake mix and stir until smooth.

5. Place a small scoop of chocolate batter in the side of each cupcake liner. Then, place a small scoop of vanilla batter next to the chocolate.

6. Bake for 16-20 minutes, or until an inserted knife comes out clean.

7. Strawberry Buttercream: Beat butter for 2 minutes, scrape down bowl and beat again. Add strawberry puree and vanilla extract. Slowly add powdered sugar until you reach your desired consistency.

8. Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.

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