Ever since I can remember, I've been dreaming about making a Dulce de Leche anything. This delicious caramel sauce is sweet as can be and readily available at more local supermarkets today. As the Hispanic/Latino community grows so do our products, I'm proud to say. Making it easier to share some of our culinary desserts that we have known about for years. These are vanilla cupcake based with dulce de leche caramel spread under the dulce de leche buttercream. Unfortunately, the bottoms were a bit crispier then I would have hoped, because my two little sous chefs were distracting me with their tales of parties, cheerleading cheers and spongebob cartoons. But they were still very good! Recipe below and Buen Provecho!!
Vanilla Cupcakes with Dulce de Leche caramel spread &
Dulce de Leche Buttercream
Ingredients:
Vanilla Cupcakes
1 ¼ Cups All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
2 Large Eggs (room temperature)
1 Cup Sugar
½ Cup Unsalted Butter (room temperature)
1 Tablespoon Good Quality Vanilla Extract
½ Cup Sour Cream
1. Preheat the oven to 350°degrees and place paper liners in pans.
2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a standing mixer, beat the eggs and sugar together until light and creamy for about 2 minutes. Add the butter, and vanilla extract. Mix until well incorporated. Slowly incorporate dry ingredients until well blended. Fold in sour cream until smooth and well incorporated.
4. Fill each lined cup ½ to 2/3 full. Bake for approximately 10-12 minutes (for mini cupcakes), rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. 5. Cool completely in pans on top of a wire rack.
Dulce de Leche caramel (availabe at supermarkets in your latin aisle or homemade)
Take 1 can of condensed milk, remove label, submerge inside a slow cooker on low for 8 hrs. Remove with thongs and let the can come to room temperature. Open and enjoy, eat, spread, eat!!
Dulce de Leche Buttercream Frosting
3 to 4 Cups Confectioners Sugar (sifted)
½ Cup Unsalted butter (room temperature)
1 tsp vanilla extract
3 to 4 tablespoons of Dulce de Leche (to taste)
While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add the Dulce de Leche and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached.
When cupcakes are thoroughly cooled, with a butter knife gently spread dulce de leche caramel generously on top of each cupcake. Fill another piping bag with the prepared Dulce de Leche frosting. Frost and decorate the cupcakes.
Vanilla Cupcakes with Dulce de Leche caramel spread &
Dulce de Leche Buttercream
Ingredients:
Vanilla Cupcakes
1 ¼ Cups All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
2 Large Eggs (room temperature)
1 Cup Sugar
½ Cup Unsalted Butter (room temperature)
1 Tablespoon Good Quality Vanilla Extract
½ Cup Sour Cream
1. Preheat the oven to 350°degrees and place paper liners in pans.
2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a standing mixer, beat the eggs and sugar together until light and creamy for about 2 minutes. Add the butter, and vanilla extract. Mix until well incorporated. Slowly incorporate dry ingredients until well blended. Fold in sour cream until smooth and well incorporated.
4. Fill each lined cup ½ to 2/3 full. Bake for approximately 10-12 minutes (for mini cupcakes), rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. 5. Cool completely in pans on top of a wire rack.
Dulce de Leche caramel (availabe at supermarkets in your latin aisle or homemade)
Take 1 can of condensed milk, remove label, submerge inside a slow cooker on low for 8 hrs. Remove with thongs and let the can come to room temperature. Open and enjoy, eat, spread, eat!!
Dulce de Leche Buttercream Frosting
3 to 4 Cups Confectioners Sugar (sifted)
½ Cup Unsalted butter (room temperature)
1 tsp vanilla extract
3 to 4 tablespoons of Dulce de Leche (to taste)
While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add the Dulce de Leche and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached.
When cupcakes are thoroughly cooled, with a butter knife gently spread dulce de leche caramel generously on top of each cupcake. Fill another piping bag with the prepared Dulce de Leche frosting. Frost and decorate the cupcakes.
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