I found this amazing recipe for Dulce De Leche Cupcakes. I remember when I was little, my corky aunt Peaches would make all sorts of delicious desserts. She is a very fun-loving artsy cool women :] One time she made these bad boys, so when I saw this recipe on Joy the Bakers blog, I almost jumped up and down for joy. I plan on making these wonderful cupcakes in honor of my lovely aunt Peaches. Enjoy!
These cakes themselves are a brown sugar and buttermilk cake. The addition of brown sugar mocks the dulce de leche flavors just slightly. The cakes are more of a pound cake consistency and not so much a fluffy cake mix cupcake. The frosting is a combination of three fine fats: butter, cream cheese and dulce de leche. Only the hideous addition of sardines could make this frosting something other than delicious.
Wait… do you know what Dulce de leche is? Dulce de leche is very similar to caramel. It’s sweetened condensed milk that has been cooked down until the sugars have darkened to a rich caramel. It’s sweet and thick and perfectly acceptable to bathe in.
Cake with cream cheese and caramel. Please don’t make me twist your arm… just get on this.
Dulce de Leche Cupcakes
Makes about 2 dozen cupcakes (a few more if you don’t eat a bunch of cupcake batter like I did)
adapted from The Gourmet Cookbook & re-blogged from Joy the Baker.
For the Cupcakes:
3 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 1/2 cup buttermilk
For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup dulce de leche, plus more for drizzling
1/4 teaspoon salt
2 to 3 cups powdered sugar
Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line two cupcake pans with paper or foil liners. Set aside.
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.
Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to over mix the mixture.
Divide the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting.
To make the frosting:
Place cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.
For garnish, I heated a few spoonfuls of dulce de leche of a low flame until just pourable. Then I drizzled it over the cupcakes and topped with a few sprinkles. Add a few sprinkles of fine sea salt if you’re feeling fancy. I stored the cupcakes in the fridge for an hour to chill the frosting slightly.
I like to enjoy my cupcakes within two days of preparing them. Feel free to wrap and refrigerate them because of the cream cheese in the frosting. Let come close to room temperature before serving