Dulce de Leche Cupcakes

Dulce de Leche CupcakesSweet start to the 2nd week of the year with Dulce de leche cupcakes with candied pecans on top! Dulce de leche literally meaning the sweet of milk is truly sweet confection, in Hebrew it’s called ribat chalav – milk jam. You can make homemade Dulce de leche from sweetened condensed milk or the classic method using milk, sugar, vanilla and baking soda. I had a store bought version of brand called קונדיטור פרימיום, that I used in this recipe.

If you follow me on social media (Facebook/Instagram) you might have seen my post asking how do you eat your cupcake? Well it seems the so-called proper way of eating a cupcake isn’t as popular as I thought 😮 .

So what’s the so-called proper way to eat a cupcake? A way that isn’t messy yet each bite has frosting? It’s to make it into a sandwich – you remove the wrapper and twist off bottom portion of the cake by using your fingers (or cut by knife) and place it on top of the frosting. If you aren’t familiar with this method – go ahead and try it the next time you got a cupcake in your hand, or use it as an excuse to bake a batch right now! You may fall in love with eating cupcakes in a new way or return to your old way, however you prefer and enjoy.Dulce de Leche Cupcakes

Dulce de Leche Cupcakes
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Votes: 2
Rating: 4
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Servings Prep Time
12cupcakes 40minutes
Cook Time
25minutes
Servings Prep Time
12cupcakes 40minutes
Cook Time
25minutes
Dulce de Leche Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings Prep Time
12cupcakes 40minutes
Cook Time
25minutes
Servings Prep Time
12cupcakes 40minutes
Cook Time
25minutes
Ingredients
  • 100 grams unsalted butter softened
  • 125 grams soft brown sugar
  • 75 grams white sugar
  • 2 eggs at room temperature
  • 220 grams plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla bean seeds
  • 50 grams dulce de leche
  • 35 mililiters cream at room temperature
  • Dulce de Leche Buttercream
  • 50 grams unsalted butter softened
  • 200 grams dulce de leche
  • 200 grams powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Topping
  • 30 grams candied pecans crushed/chopped
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 160ºC (320ºF) and line a 12-hole muffin tray with cupcake cases.
  2. In a mixing bowl beat butter and sugar on medium high speed for 3-5 minutes, until smooth.
  3. Add eggs one at time and continue beating until fluffy.
  4. Add dulce de leche and continue beating on low speed.
  5. In separate bowl combine flour, baking powder, baking soda and vanilla seeds and sift into creamed mixture.
  6. Spoon or place into a piping bag and pipe into cupcake cases filling them about 2/3 full.
  7. Bake in preheated oven for 25 minutes, until a toothpick inserted in middle comes our clean.
  8. Allow to cool for few minutes in the tray, then place on wire rack to cool while preparing the buttercream frosting.
  9. In a mixing bowl beat the butter, dulce de leche, salt, vanilla and half of the powdered sugar until smooth - then add the remaining powdered sugar and beat again until smooth
  10. Place frosting into a piping bag with large round piping tip, pipe over the cupcakes and sprinkle with chopped candied pecans. Serve in room temperature.

 

One Comment

  1. Hola y gracias por este blog es una verdadera inspiración ..

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