Recipes

“Napoleon Dynamite” Neapolitan Cupcake Recipe



NapoleonCupcakesFinalWe don’t typically preface most of our recipes with any introduction. We like to think our images speak for themselves. However, these cupcakes were a true labor of love *cough cough brilliance cough cough*… for a 5-year-old.

What exactly happens when your picky eater of a 5-year-old (completely out of the blue) says, “I want vanilla, and chocolate, and strawberry cake” for her birthday? Step one: Panic. Step two: Scour Pinterest, pray and possibly make a couple live sacrifices to the internet gods for a sign (or better yet an actual recipe). Step three: Realize panicking is futile, and that Pinterest is basically an existential trap for your creative soul, then resolve yourself to solve this problem like Einstein solved E=MC². Guys, this really was rocket science.

Obviously we named our cupcakes after the cult-classic film. A cupcake with mish mash of flavors, an explosion of colors, with outrageous personality – we couldn’t think of a better or more fitting name. The best part of our “Napoleon Dynamite” Cupcakes is that you can use your favorite vanilla cake recipe. We happened to get lazy (we were working on these at 6:30am the day of the birthday), and used a Pillsbury boxed mix. We know, shame on us. But really, you’ll probably thank us later for that suggestion. Our box mix said it’d make 24 cupcakes. It didn’t. It only made 12, which was perfect. We wanted them bigger than life here people. BIGGER THAN LIFE.

Side note: Anytime something calls for vanilla, we break out the Madagascar Bourbon Vanilla Extract. We think it has some of the best vanilla flavor possible.

5.0 from 8 reviews

Napoleon “Dynamite” Cupcake Recipe
 
Prep time
Cook time
Total time
 
You will need piping bags, 1 large decorating tip, parchment paper, cupcake liners, and rainbow sprinkles. Make sure to SIFT your confectioners sugar.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 12 Vanilla Cupcakes (use your favorite recipe) cooled to room temperature
  • Strawberry Frosting:
  • 16oz (1lb) Strawberries
  • 3.5 Cups Confectioners Sugar (Sifted)
  • 1lb (2 sticks) Salted Butter – Room Temp.
  • 1 Tsp Vanilla
  • Ganache:
  • 6oz Semi-sweet Chocolate
  • ⅔ Cup – Heavy Whipping Cream
  • Piped Chocolate Designs
  • 6oz of Milk Chocolate or Semi Sweet Chocolate
Instructions
  1. Piped Chocolate Designs
  2. While waiting for your cupcakes to reach room temperature, temper your chocolate by melting ⅔ of your desired amount over a double boiler, stirring constantly until chocolate reaches 110-115 degrees.
  3. Remove from heat, and allow to cool by another 10/15 degrees.
  4. Add your remaining chocolate, and stir until incorporated/melted.
  5. Using a piping bag or baggie, pipe your designs onto parchment paper.
  6. Refrigerate until ready to use.
  7. Chocolate Ganache
  8. Bring cream to a boil.
  9. Pour over chocolate, and whisk until melted, smooth, and shiny.
  10. Once cooled, gently pour on top of room temperature cupcakes starting in the middle and working out to the edges.
  11. If working in a warm kitchen, pop the cupcakes into the fridge to allow ganache to set before frosting.
  12. Strawberry Frosting
  13. Puree 1lb of strawberries. (We suggest pitting them/cutting around the core.)
  14. Over medium heat, bring strawberry puree to a boil, stirring constantly, and reduce by half. Adjust heat lower if necessary.
  15. Once reduced, set aside and allow to cool.
  16. Beat butter until soft and smooth.
  17. Add in 1 cup of confectioners sugar, and continue to beat.
  18. Add in 2 TBSP of your cooled strawberry puree and the vanilla. Continue to beat until incorporated.
  19. Add in another 2 TBSP of strawberry puree, and another cup of confectioners sugar.
  20. Finally, add in the remaining confectioners sugar, and 2 TBSP of strawberry puree, and continue to beat until fully mixed. If necessary, store your frosting in a plastic dish in the fridge until ready to use.
  21. When ready, using a piping bag with a large decoration tip, pipe two layers of frosting on top of the chocolate ganache.
  22. Decoration
  23. Top frosting with rainbow sprinkles, and chocolate piped design.
  24. If tempered properly the chocolate shouldn’t melt, however if you’re worried the cupcakes will keep in the fridge for several hours before it’s time to serve.

 

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.


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