Neapolitan Medallion Cupcakes

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If you’ve seen these adorable and beautiful medallion cupcakes at simchas, know that chocolate coins are the easiest way to make this beautiful treat at home, in minutes. (You’ll find yourself using this cupcake recipe again and again – it’s impossibly fluffy and so flavorful!)

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Neapolitan Medallion Cupcakes

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Ingredients

Cupcakes:

• 1/2 cup oil
• 3/4 cup sugar
• 2 eggs
• 1 Tablespoon lemon juice
• 3/4 cup strawberry preserves
• 1/2 teaspoon strawberry extract (optional)
• 1 teaspoon Vanilla extract
• 1/2 teaspoon sea Salt
• 1 teaspoon Baking soda
• 1/2 teaspoon baking powder
• 1 1/2 Cup flour
• 1/2 Cup milk or parve milk
• A few drops of Red food coloring, optional

Assembly:

• 8 oz parve whip
• 1 1/2 teaspoon vanilla extract
• 2 Tablespoons instant vanilla pudding mix
• About 50 chocolate coins, unwrapped

Instructions

1. Preheat oven to 350. Line mini muffin pans with paper liners; set aside.
2. In a large mixing bowl, combine oil, eggs, sugar, lemon juice, strawberry preserves, strawberry extract (if using), vanilla, salt, baking powder and baking soda. Whisk until combined and creamy.
3. Add half of the flour, followed by the milk, followed by remaining flour, stirring to combine after each addition.
   Spoon batter into mini muffin pans, filling each one about 3/4 full.
   Bake for 10-12 minutes, until tops are set. Set aside to cool.
   In the bowl of an electric mixer, beat whip until stiff peaks form. Add vanilla extract and pudding powder and mix to combine.
4. To assemble: spoon or pipe some of the vanilla cream over the cooled cupcakes. Top each one with a chocolate coin.

Notes

Plan ahead:

Cupcakes can be frozen, fully assembled.

To make this year round:

Instead of using chocolate coins, you can either add chocolate shavings on top of the cream, or you can make your own medallions: melt chocolate and pour into circular disks on a piece of parchment paper.

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