Dulce de Leche Cupcakes
I created this recipe while I was in rehearsals for the First National Tour of Evita. I was inspired by Eva Peron, tango, and creamy and delicious dulce de leche. This is a buttery cake with a creamy dulce de leche filling and a fluffy dulce de leche frosting. It is easy, but a bit time intensive.
I promise it is 100% worth it and will transport you to la Calle Florida and have you singing "What's New Buenos Aires?"
Prep Time: 1.5 Hours
Total Time: 1.5 Hours
Servings: 12 Cupcakes
INGREDIENTS:
Butter Cake:
1 1/2 Cup All Purpose Flour
1 Cup Sugar
1 Stick Brown Butter*
2 tsp Vanilla
2 Eggs
1/2 Cup Milk
1/2 Tsp Apple Cider Vinegar
1 1/2 tsp Baking Powder
1/4 tsp salt
Dulce de Leche
2 14 oz cans of Sweetened Condensed Milk (one can always buy pre-made dulce de leche to save time)
Frosting
4 Cups Confectioners Sugar sifted
1 Cup (two sticks) butter
1/2 Cup Dulce de Leche
1/4 tsp Salt
1 tsp Vanilla
DIRECTIONS:
Dulce de Leche
Preheat oven to 425 degrees. Pour both cans of condensed milk in a pyrex baking dish. Place that dish into a larger dish that is filled halfway with water. Cover with aluminum foil and allow it to cook for 1.5 hours. Take dulce de leche out of the oven and stir. Let it sit at room temperature for an hour before using.
Butter Cake
Meanwhile, place the butter in a small saucepan on medium low heat. Brown the butter by keeping the heat at a medium/high simmer. The butter will get frothy and then slowly turn brown and begin to smell nutty. When the butter is brown, place in the freezer to cool.
Measure out the milk, add apple cider vinegar and set aside. In the bowl of a mixer, place the flour, sugar, and cooled brown butter. Slowly mix together until the dry ingredients and butter are well incorporated. Add the baking powder and salt. Add one egg at a time, then the vanilla. Slowly add milk until entirely incorporated.
Do not over mix.
Place batter in a lined cupcake tin and bake for 15-17 minutes or until a toothpick comes out clean.
Dulce de Leche Frosting
In the bowl of a mixer, place the vanilla, Dulce de Leche, salt, and butter. Give it a quick mix then add sifted confectioners sugar and mix until fully incorporated. Add water to liking if the frosting is to stiff.
Assembly
Place the Dulce de Leche in a zip lock bag and cut a hole in the corner. Place a large helping of Dulce de Leche in the center of each cupcake. Frost the cupcakes and drizzle dulce de leche on the top of the buttercream. I also like to add a little pink sea salt on the top for a little bit of a garnish.
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