A Little Cuppa Tea: Once Upon A Time Sweet Treats Recipes

Below I have linked all the recipes for the food, however, for this recipe I did a combination of two. Neapolitan cupcakes are a layer of Chocolate, Strawberry, and Vanilla cake. I used the same chocolate recipe that I used on the spamoni, and then I used the same vanilla bean cupcake recipe for the mini cupcakes, and tweaked it for the strawberry. So I will list the recipes that I used to make the Neapolitan Cupcakes, but note that it makes A LOT!

Neapolitan Cupcakes

Vanilla Cupcakes

Ingredients:

4 cups cake flour
1 tbsp. baking powder
½ tsp. salt
2 Cubes of butter, at room temperature
1/4 C. Sour Cream
2 cups sugar
5 large eggs, at room temperature
1¼ cups milk, at room temperature
1 tbsp. vanilla extract

Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the sour cream to the bowl, beat on medium speed for 1 minute. Scrape down sides of the bowl. Combine the milk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Strawberry Cupcake

I took half the batter from the Vanilla Bean Cupcakes and added six fresh strawberries that I blended in a blender, with a 1/2 C. Cake flour and mix it into the batter.

Chocolate Cupcakes

Printer-Friendly Version

Yield: 24 cupcakes
Ingredients:
½ cup plus 1 tablespoon Dutch-process cocoa powder½ cup plus 1 tablespoon hot water2¼ cups all-purpose flour¾ tsp. baking soda¾ tsp. baking powder½ tsp. salt2 sticks plus 1 tablespoon unsalted butter, at room temperature1 2/3 cups sugar3 large eggs, at room temperature1 tbsp. vanilla extract¾ cup sour cream

Directions:Line cupcake pans with paper liners. In a small bowl, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.

Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
This recipe will make close to six dozen cupcakes. Line your cupcake pan with some cupcake liners. In each pan add two teaspoons of each batter. Bake at 350 degrees for 18-22 minutes. Let cool, and frost with frosting below.

Classic Buttercream Frosting

2 cubes of butter at room temperature

1 pinch of salt

1-2 tsp Vanilla extract

4 C. Powder Sugar

2 T. Heavy Cream

Start by mixing the butter together, then add the salt and Almond extract. Mix until well blended, scrape down the sides with a rubber spatula and add 2 cups of powder sugar. Mix on a LOW speed and until it has blended in with the butter. At this point it should be a very thick frosting. Add the last two cups of Powder Sugar with 2 Tablespoons of heavy cream. Mix well until blended together, then put on a medium high speed for 5 minutes. This will make the frosting very fluffy! After I frosted the cupcakes, I dipped them in a very shimmery white sprinkle.
The fondant roses were pretty easy to make. I followed a tutorial on line on how to make them. When they were done, I used a paint brush and dipped it in Almond Flavoring and rolled it in edible glitter. Thats how the top of the roses and silver and pink.

Vanilla Bean Mini Cupcakes

Click HERE to get the recipe.

On top is a pearlised green sixlet.

The links below will take you to the original post with the links to the websites where I found the original recipe. I did change a few things in the original recipe from the Vanilla Bean cupcake. Changing out buttermilk, for milk and sour cream and adding more flour. Both recipes turned out great so you can do either or.

Coconut Cream Pie Parfaits

1 pkg. Coconut Jello Pudding

1 C. Whole Milk

1 C. Cool Whip

1 C. Graham Cracker Crumbs

1/2 C. Super fine Coconut (died pink, I just put it in zip lock bag with pink dye and shook it up)

In a bowl whisk together 1 Cup of Milk and 1 package of Coconut Jello Pudding mix. Set aside in the fridge for 30 minutes. When its set up. Add 1 C. Cool Whip and fold into the mixture. In a small parfait glass, layer graham cracker crumbs on the bottom, then pipe in a little coconut pudding. Repeat until the parfait glass is full. Top off with colored coconut and refrigerate until time to eat.