Neapolitan Nebula

Chocolate Strawberry and Vanilla cake topped with the trio of frosting, marshmallows, and melted fudge

This image, taken by the Hubble Space Telescope, is of the Key Hole Nebula which is part of the Great Nebula of Carina. Nebulae are interstellar clouds of dust and gas formed as a result of a gravitational collapse in the interstellar medium or from the demise of a star. There seems to be a beautiful harmony within all of the chaos in this particular nebula.

Am I in the mood for chocolate? Perhaps strawberry? Vanilla is always a classic. This is quite the conundrum... or is it?
Neapolitan, you say? Its only the most harmonious combination of all three of your favorite flavors made all the better by the addition of mini marshmallows and fudge melted atop.

I've also never been the type of person who enjoys foods straight from the refrigerator that are typically served warm. Pizza, wings (although I don't eat meat), soup, etc. These cupcakes however break that personal law of mine. In my opinion they are even better when served chilled its reminiscent of ice cream cake. Thats not to say that they didn't fly like hotcakes once I was done sprinkling them with marshmallows.

Marbled Buttercake:
(Makes 12, Recipe adapted from Cupcakes by Pamela Clark)
1 stick butter, softened
1/2 teaspoon vanilla extract
2/3 cup sugar
1 1/4 cups flour
1/4 tsp baking powder
pinch of salt
1 tablespoon fresh strawberry puree
1 1/2 tablespoons cocoa powder
2 teaspoons milk, extra

Butter Cream Frosting:
1 stick butter, softened
1 1/2 cups powdered sugar
3 tablespoons milk
1 tablespoon fresh strawberry puree
1 1/2 tablespoons cocoa powder
2 teaspoons milk, extra
mini marshmallows

The final product sans the fudge. I was in a hurry when I was putting the final touches on them and the bag of hot fudge exploded all over my arm and one unfortunate cupcake. Those things always seem to happen when your running late for something. If only I had a dollar each time fudge exploded on my arm...

Directions:
1. Preheat oven to 350 degrees. Line a 12 hole cupcake pan with baking cups.
2. Sift together flour, baking powder, and salt; set aside.
3. Cream together butter and sugar with an electric mixer; add eggs and vanilla and beat until fluffy. Stir in sifted flour and milk, in two batches.
4. Divide mixture evenly among three bowls. Add strawberry puree to one mixture. Blend sifted cocoa powder with extra milk in a cup; stir into another mixture. Leave third mixture plain.
5. Drop alternate spoonfuls of the three mixtures into baking cups. Pull a skewer backwards and forwards through mixture for a marbled effect; smooth surface.
6. Bake cakes for about 20 minutes. Turn cakes onto a wire rack to cool.
7. Make butter cream.
8. Swirl cakes with the three flavors of frosting and top with mini marshmallows.
9. Drizzle melted fudge on top for an additional treat.

Frosting:
Beat butter in the bowl 0f an electric mixer until as white as possible; beat in sifted powdered sugar and milk in two batches. Divide mixture evenly among three bowls. Add strawberry puree to one. Blend sifted cocoa with extra milk in a cup; stir into another mixture. Leave the third mixture plain.

This is a poor picture taken from my camera phone of a previous batch that included fudge

Milky Way

Chocolate cake with melted marshmallows topped with vanilla icing and a swirl of caramel

My inspiration for the cakes:

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Chocolate Cupcakes (courtesy of Hershey's):
2 c sugar
1 3/4 c flour
3/4 c Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water
about 12 large marshmallows, cut in half

Vanilla Butter Cream Frosting:
2 sticks unsalted butter, softened
3 c powdered sugar
1/4 c milk
1 tsp vanilla extract

Caramel Sauce (courtesy of Barefoot Contessa):
1 1/2 c sugar
1/3 c water
1 1/3 c heavy cream
1/2 tsp vanilla extract


Directions:
1. Preheat oven to 350 degrees and line cupcake cups with paper liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
4. Stir in boiling water.
5. Divide the mixture among baking cups.

6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Remove from oven, place on a rack, and top with marshmallows.

8. Spread marshmallows.
9. Make butter cream frosting.

10. Spread the cakes with frosting and add a swirl of caramel.


Butter cream frosting:
Beat the butter in a bowl with an electric mixer until light and fluffy; beat in the sifted powdered sugar and milk in two batches; add the vanilla.

Caramel:
Mix the water and sugar together in a sauce pan; cook over low heat until sugar dissolves; increase heat and boil uncovered until the mixture turns a golden brown; add the cream and vanilla and simmer until the sauce is smooth and thick.

I listened Deadmau5's Random Album Title while decorating these :-)