I am usually not a think-ahead kind of person when it comes to cupcakes. I usually think up an idea and do it right away. Well, this recipe calls for at least 8 hours of planning ahead, the time it takes to make Dulce de Leche.
I, like a lot of people, always thought Dulce de Leche and Caramel were one in the same. However, they are actually 2 different things. Caramel is made out of heated sugar. Dulce de Leche is made out of heated sweetened milk, but they have a similar taste and texture.
Making Dulce de Leche was actually quite easy. Instead of making it the traditional way of constantly stirring a pot of milk and sugar on the stove, I put 2 cans of Sweetened Condensed Milk in a crock pot, set it on low with and 8 hour timer and went to work. When I came home, I had 2 cans of delicious Dulce de Leche, which I could literally eat with a spoon it was so good!
Step 1: Make the Dulce de Leche (you will need 8 hours). I got this idea from the Cupcake Project.
|In the Crock Pot|
- Remove the labels from 2 cans of sweetened condensed milk
- Place in a crock pot and cover completely in water. This is important, if its not covered in water, the cans will explode.
- Set it on low for 8 hours and wait.
- Make sure the cans are cooled before opening to reveal the goodness inside.
|Yummy Dulce de Leche!|
Step 2: Make the Cupcakes. I am taking this opportunity to try a recipe from my favorite blog (the Cupcake Project)
Vanilla Bean Cupcakes (adapted from cupcake project) I multiplied the recipe by 1.5 so it makes 24 cupcakes.
- 1 1/2 cups sugar
- 1 1/2 T vanilla bean paste (because I don't have vanilla beans)
- 2 2/3 cups cake flour, not self-rising
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 6 T unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 cup full-fat sour cream
- 6 T canola oil
- 1 1/2 T pure vanillla extract
- 1 cup whole milk
- Preheat oven to 350 F
- In a small bowl, combine sugar and vanilla bean paste
- Mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined.
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes
- When the cupcakes are done, remove them immediately from the tins.
Step 3: Make the Frosting (adapted from the Culinary Chronicles), I found the recipe whilst searching for a frosting in which to add my Dulce de Leche.
Dulce de Leche Buttercream
- 6 cups powdered sugar
- 1 cup unsalted butter (room temperature)
- 5 Tablespoons Dulce de Leche
- 3 T Heavy Cream
- Beat the butter until light and fluffy.
- Slowly add in the powdered sugar.
- Add the Dulce de Leche and Cream and beat until combined.
- Pipe onto cupcakes (I used Tip #1M)
|The inside, showing the ooey gooey goodness!|
These were a very very sweet cupcake! But the recipe is definitely a keeper! Also, as ususal, this cupcake is best after refrigerating for a few hours, the Dulce de Leche stays soft and gooey and the buttercream firms up perfectly!
I'd say these were a hit, everyone kept coming back for more!