Wednesday, November 9, 2011

Dulce De Leche Cupcakes

Vanilla Bean Cupcake, Filled with Dulce de Leche, Frosted with a Dulce de Leche Buttercream

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
  1. Remove the labels from 2 cans of sweetened condensed milk
  2. Place in a crock pot and cover completely in water. This is important, if its not covered in water, the cans will explode. 
  3. Set it on low for 8 hours and wait. 
  4. 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
  1. Preheat oven to 350 F
  2. In a small bowl, combine sugar and vanilla bean paste
  3. Mix together cake flour, baking powder, baking soda, and salt.
  4. Add the vanilla sugar and mix until well combined.
  5. Add butter and mix on medium-low speed for three minutes. 
  6. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  7. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  8. Slowly add milk and mix on low speed until just combined. 
  9. Fill cupcake liners just over 1/2 full.
  10. Bake for 14 minutes
  11. When the cupcakes are done, remove them immediately from the tins.
Baking in the Oven, I think I need to clean the glass!

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
  1. Beat the butter until light and fluffy. 
  2. Slowly add in the powdered sugar. 
  3. Add the Dulce de Leche and Cream and beat until combined. 
  4. 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!

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