Dulce de Leche Cupcakes

by angelika on November 30, 2011

Little Man turned 5 over Thanksgiving weekend. It’s kind of neat that his birthday always lands around a holiday which is a time for giving thanks, as what I am most thankful for is my family and he was the beginning of our family. As least the part which includes little people. We celebrate his birthday the weekend before, and this year we had rock climbing party. We went to this amazing place that has rock walls, zip lines, rope swings and a suspension bridge! The kids had a blast. These were the cupcakes we served. They are incredible. So moist and delicious and not overpowering in sweetness, as ducle de leche can be. They are my absolute new favorite. Anytime I need a cupcake, this is the one I am making.



Dulce de Leche Cupcakes 
makes 24 cupcakes

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks, (12 tablespoons butter) softened
1 1/3 cups sugar
4 large eggs, room temperature
1/2 cup tasteless oil ( I used sunflower)
2 teaspoons vanilla extract
3/4 cup buttermilk
1/2 cup dulce de leche
Dulce de Leche Buttercream
frosts 48 cupcakes
 
2 cups Spectrum vegetable shortening 
6 cups confectioner’s sugar
1/2 teaspoon salt
1 teaspoon vanilla
2/3 cup dulce de leche
4 ounces of heavy cream 



The recipe for these cupcakes was adapted from one I found here. The frosting is the same I used on the pink rose cake. I really like how it stiffens up; I wanted the fondant decorations to be held up nicely. I worry that Swiss buttercream is too soft and runs when it gets warm. As much as I would like to take credit for the awesome fondant decorations, I ordered them from Pastel Fiesta on Etsy. They were beautiful and really made the cupcakes. You can buy dulce de leche, or make it. I made mine out of sweetened condensed milk using the slow cooker method.
 
Preheat the oven to 350º.
In a bowl sift together the flour, salt, baking powder and baking soda and set aside.
Cream the butter and sugar on medium high until light and fluffy. Add the eggs, one at a time. Scrape down the bowl and add the dulce de leche and scarpe down the bowl. Add the vanilla and oil.
On low, add the flour, alternating with the buttermilk, in two batches. Start and end with flour. Mix until just incorporated, taking care not to overmix.
Line muffin tins with paper and fill each with one scoop of an ice cream scoop- or about 2/3 full.
Bake for 20 minutes, or until a cake tester comes out clean. Cool in the pan for 5 minutes before lifting them out to cool on a rack.
Cream the shortening in the mixer and add the confectioner’s sugar and salt, on the lowest setting. Add the vanilla and try to get it all to incorporate. For me, I was spraying powdered sugar everywhere and a little worried. Once you add in the cream it all comes together beautifully. Add the dulce de leche, and then the cream. You may not need all of it. Add the cream an ounce or two at a time until you get the consistency you like. It’s a very forgiving process. You can add more powdered sugar to stiffen it, or sweeten it, and more cream to smooth it out. 
 
Pipe the frosting onto the cupcakes, or just use a knife. This frosting recipe made enough to frost 48 cupcakes, as I doubled the cupcake recipe. You can divide it down, or freeze leftover frosting for another project. 
 
A votre santé! And Happy Birthday to my sweet boy! 

Dulce de Leche Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 24
Ingredients
  • CUPCAKES
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ sticks, (12 tablespoons butter) softened
  • 1⅓ cups sugar
  • 4 large eggs, room temperature
  • ½ cup tasteless oil ( I used sunflower)
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk
  • ½ cup dulce de leche
  • FROSTING (for 48 cupcakes)
  • 2 cups Spectrum vegetable shortening
  • 6 cups confectioner’s sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ⅔ cup dulce de leche
  • 4 ounces of heavy cream
Instructions
  1. Preheat the oven to 350º.
  2. In a bowl sift together the flour, salt, baking powder and baking soda and set aside.
  3. Cream the butter and sugar on medium high until light and fluffy. Add the eggs, one at a time. Scrape down the bowl and add the dulce de leche and scarpe down the bowl. Add the vanilla and oil.
  4. On low, add the flour, alternating with the buttermilk, in two batches. Start and end with flour. Mix until just incorporated, taking care not to overmix.
  5. Line muffin tins with paper and fill each with one scoop of an ice cream scoop- or about ⅔ full.
  6. Bake for 20 minutes, or until a cake tester comes out clean.
  7. Cool in the pan for 5 minutes before lifting them out to cool on a rack.
  8. FROSTING
  9. Cream the shortening in the mixer and add the confectioner’s sugar and salt, on the lowest setting. Add the vanilla and try to get it all to incorporate. For me, I was spraying powdered sugar everywhere and a little worried. Once you add in the cream it all comes together beautifully. Add the dulce de leche, and then the cream. You may not need all of it. Add the cream an ounce or two at a time until you get the consistency you like. It’s a very forgiving process. You can add more powdered sugar to stiffen it, or sweeten it, and more cream to smooth it out.
  10. Pipe the frosting onto the cupcakes, or just use a knife. This frosting recipe made enough to frost 48 cupcakes, as I doubled the cupcake recipe. You can divide it down, or freeze leftover frosting for another project.

 

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