so far my favorites!

Yummy those where so good. I had the pleasure that my mother in law gave me an American magazine with 150 cupcake recipes in it. I love that magazine. I wish I could get it here. And by going through all the pages stuffed with so many good recipes and ideas I saw those and had to make them right away.
It’s fantastic to have three different batter flavors. Chocolate, Vanilla and Strawberry all in one cake. It really taste kind a like a Neapolitan Ice Cream which I always loved to eat, before I got that damn lactose intolerance.
But now I found a substitute! A good one!

First you need a basic batter. You could also use a yellow cake mix. I used this recipe for Yellow Cupcakes.
(Makes 24)

Ingredients

• 3/4 cup (170g) butter or lactose free margarine
• 3 eggs
• 2 1/2 cups (300g) flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups (395g I used only 250g)
• 1 1/2 teaspoons vanilla
• 1 1/4 cups (300ml) milk

Allow butter and milk to stand at room temperature for 30 minutes. In a medium bowl stir together flour, baking powder and salt. Beat butter on high speed for 30 seconds and gradually add sugar. At eggs one at a time, beating well after each addition. Add vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined.

For the second step you need

• 1 tablespoon unsweetened cocoa powder
• 1 ounce (28g) semisweet or bittersweet chocolate, melted
• 1/4 cup strawberry preserves

Divide cupcake batter evenly among three bowls. Let one of them just sit. In the second one stir in cocoa powder and melted chocolate. Mix the strawberry preserves in the third bowl.

Line 24 muffin cups with paper bake cups and preheat the oven to 350 degrees Fahrenheit (175 Celsius).

Spoon one tablespoon of the strawberry batter into the bottom of each muffin cup. Add one tablespoon of the chocolate batter and top each with one tablespoon of the yellow cupcake batter.

Bake about 15 minutes or until a toothpick inserted in the center comes out clean.

Make a vanilla butter cream frosting and divide them into two equal parts. Now you can ether use red food coloring to color the butter cream pink or you use artificial strawberry extract or just the strawberry preserves you used for the batter.
Now spoon pink and white frosting side by side into a pastry bag fitted with a star tip. Pipe frosting over cupcakes.

I turn my head up to the sky
I focus one thought at a time
I do not let the little thieves
under my tightly buttoned sleeve …