Neapolitan Cupcakes

METHOD

Cake:

1. Preheat the oven to 180°C.
2. Pour the cake mix into a mixing bowl and add the water and vegetable oil.
3. Whisk together until the mixture is smooth.
4. Spoon the batter into cupcake cases in a cupcake tin.
5. Bake for 20-25 minutes.
6. Let them cool on a wire rack for 30 minutes.

Topping:

1. Mix 50g of unsalted butter with 100g of icing sugar in three seperate bowls.
2. Add vanilla extract to one, cocoa powder to another and pink food gel to the last.
3. Whisk until smooth and creamy.
4. Fill three disposable piping bags, each with a different buttercream and snip a small hole at the end of each bag.
5. Place all three inside a larger piping bag and cut a hole at the tip.
6. Pipe onto your cupcakes and the colours should come out together without mixing.
7. Finish with chopped strawberries and chocolate on top.