Gluten-free Neapolitan Cupcakes

Instructions

Cupcakes:

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
2. In a large bowl, whisk together the brown rice flour, tapioca starch, sorghum flour, xanthan gum, granulated sugar, baking powder, baking soda, and salt.
3. In a smaller bowl, whisk together the buttermilk, oil and eggs. Pour into the dry ingredients, and stir just until mixed. Divide the batter between three medium bowls.
4. To the first bowl, stir in 2 Tbsp cocoa powder.
5. To the second bowl, stir in 1 tsp vanilla extract.
6. To the third bowl, stir in 1 tsp strawberry extract and 5 drops of red colour.
7. Scoop batter into prepared baking pans, layering each flavour of batter. You will need about 1 1/2 Tablespoon of each flavour batter to fill the baking pans evenly.
8. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Remove from oven and allow to cool for 5 minutes before removing to wire cooling rack. Cool completely before frosting.

Strawberry-Vanilla Swirled Buttercream

1. Beat together the confectioners' sugar, butter, heavy cream, and salt until smooth & fluffy (3-5 minutes with a stand mixer). Divide buttercream between two bowls.
2. To one bowl, incorporate 1 tsp of vanilla extract.
3. To the second bowl, incorporate 1/2 tsp strawberry extract.
4. Place the buttercream in a piping bag fitted with a large star tip. By placing the vanilla buttercream on one side of the piping bag, and the strawberry on the other, the two will mix in a beautiful swirl pattern when you are piping it onto the cupcakes.
5. Store frosted cupcakes in an air-tight container on the counter for up to three days, but I bet they won't last that long.