Neopolitan Cupcakes

Preheat oven to 350

RECIPE:

1 3/4 cup flour

2 tsp baking powder (double acting)

1/2 tsp salt

Mix dry ingredients well in a seperate bowl

Combine in mixer:

1 stick unsalted butter (1/2 cup)

3/4 cups granulated sugar

beat together until light and fluffy

then add:

2 large eggs (one at a time)

1 tsp vanilla

Add half of the dry ingredients to the mix, beat well. Then add:

1/2 cup whole milk

Add the rest of dry ingredients

To make the chocolate side:

Follow the exact same recipe, substitute 1/2 cup of the flour

for a 1/2 cup of cocoa powder

Line muffin tin with cupcake liners. With a cookie dough scoop (or a spoon will work fine) fill half of the cup with the chocolate batter and then the other half with the vanilla batter. Fill the cups about 3/4 of the way full.

Cook for approx. 20-23 min.

BUTTER CREAM FROSTING:

2 sticks unsalted butter (room temp)

Approx. 1 1/2 cups confectioners sugar (to taste)

1 tsp vanilla

For light and fluffy frosting, mix well (10 min or so)

Divide frosting into 3 bowls

Chocolate frosting:

Melt bittersweet choc in microwave or stove, add to 1/3 of the vanilla frosting

(to taste, approx 1-2 oz.)

Raspberry Frosting:

Add 3-4 tbsp seedless raspberry jam to 1/3 of the vanilla frosting

Makes approx. 24 cupcakes