Dulce De Leche Cupcakes Recipes

DULCE DE LECHE CUPCAKES

Steps:

• Preheat the oven to 350°F. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
• In the large bowl, beat together the butter, brown sugar and white sugar until light and fluffy. Beat in eggs and vanilla.
• Add the dry ingredients to the wet, stirring just until combined. Stir in the milk, do not over beat. Line a cupcake pan with cupcake papers and fill each hole 1/2 full of batter.
• Bake at 350 for 20-22 minutes or until they spring back when lightly touched. Remove from pan and allow to cool completely on a wire rack.
• Beat the butter until fluffy, add the powdered sugar, salt and dulce de leche, beating until smooth. Add enough of the cream or milk to make a smooth consistency.
• Frost the cupcakes generously and drizzle with additional dulce de leche if desired. (If you choose to warm the remaining dulce de leche and thin it with milk, you'll be able to drizzle it over the cupcakes.)

TRES LECHES CUPCAKES WITH A DULCE DE LECHE DRIZZLE RECIPE - (4.4/5)

Steps:

• CUPCAKES: Heat oven to 350°F. Line cupcake tin with grease-proof paper liners such as foil ones. It will be important to get good quality grease-proof liners so the milk doesn't soak through the papers. Cream butter and sugar in stand mixer until light and fluffy on medium speed, a few minutes. Add egg yolks one at a time. Add vanilla. Combine flour, baking soda, and salt. Alternately, add the dry mixture and the buttermilk to the butter mixture, beginning and ending with flour. In a small glass or metal bowl, beat the egg whites on high speed until stiff peaks form. Fold egg whites into cake batter. Fill paper-lined wells 1/2 to 3/4 of the way full. Bake for 10 to 15 minutes or until toothpick inserted in center comes out clean. Let cool in tin for 10 minutes. Transfer cupcakes to cookie sheet. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Poke about 7 holes in the top of the cupcakes with a toothpick. Pour 1 tablespoon of the milk mixture over each cupcake while they are still warm. Refrigerate for 2 hours or overnight before frosting. DULCE DE LECHE FROSTING: Cream butter and shortening together until smooth and no lumps. Add in vanilla extract, salt, and powdered sugar a little at a time. Add the dulce de leche a little at a time until desired flavor achieved, then add cream as needed to make frosting smooth and the right consistency for piping. The dulce de leche will thin the frosting out a little so add that before the cream. DULCE DE LECHE: Take a can of sweetened condensed milk, remove the paper label, and boil it in water for 3 hours. You can use a slow-cooker. Make sure the can stays completely covered in water the whole time. After 3 hours, you will poke into it and it will ooze a golden delicious caramelized liquid. SERVE: Use a round tip to frost the cupcakes with the dulce de leche frosting. Drizzle the dulce de leche on top of the cupcakes.

TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
• In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
• Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
• While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
• For the Buttercream:
• Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
• Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
• Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
• Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.

DULCE DE LECHE CUPCAKES

Steps:

• To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
• Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.

DULCE DE LECHE "BLOBBY" CUPCAKES RECIPE BY TASTY

Steps:

• Make the cupcakes: Preheat the oven to 375°F(190°C). Line a 12-cup muffin tin with liners and spray with nonstick spray.
• In a large bowl, use an electric hand mixer on medium speed to cream together the butter and sugar until light and fluffy. Add the eggs, vanilla, dulce de leche, and milk and beat until completely combined and smooth.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients in 2 additions, mixing on low speed until fully incorporated.
• Divide the batter between the prepared cupcake liners, filling each a little more than halfway.
• Bake the cupcakes for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, 20-30 minutes.
• Meanwhile make the frosting: In a medium bowl, use an electric hand mixer on medium-high speed to beat together the butter and cream cheese until fluffy. Add the powdered sugar, 1 cup at a time, and mix on low speed until fully incorporated. Add the heavy cream, vanilla, and green food coloring and whip until the frosting is smooth and evenly colored. Transfer the frosting to a piping bag fitted with a large round tip.
• Frost each cupcake by holding the piping bag upright and piping a swirl of frosting about 1½ inches high. Place 2 candy eyes on top of each green swirl.
• Refrigerate the cupcakes until ready to serve.
• Enjoy!

DULCE DE LECHE CUPCAKES

Steps:

• In a large pot with boiling water, place a can of sweetened condensed milk sideways (not standing up) - make sure there are no dents on the can. Simmer on medium heat for 2:20 hours. When time is up, carefully remove the can and let it cool completely.
• Preheat oven to 350ºF. In a large bowl, add flour, baking powder, baking soda and sea salt; whisk until well combined and set aside.
• In a bowl of a stand mixer with the paddle attachment, cream brown sugar and butter on medium speed. Add eggs, one at the time, beating well between each addition. To this, add dulce de leche and buttermilk; process on low speed and slowly increase to medium-high for about 1 ½ minutes, stopping and cleaning the sides of the bowl.
• Add the dry ingredients to the dulce de leche mixture and process on low speed until just blended, about 45 seconds. Add oil and pure vanilla extract and process for 30 seconds; the batter should have a nice smooth texture.
• Insert cupcake liners in a muffin pan and using an ice cream scoop, fill up the cups with the batter about 2/3 full. Gently tap the pan on the counter to remove any trapped air bubbles before transferring to preheated oven; bake for 18 to 20 minutes or until a cake tester inserted in the center comes out with only a few crumbs. Let the cupcakes cool off in the pan for 5 minutes before transferring them on a wire rack to cool completely.
• Meanwhile, in a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until mixed. Add 2 tablespoons dulce de leche and process until fairly well combined. Add half of the confectioners' sugar and on low speed, process until mixed then increase to medium-high. Repeat the same steps with the other half, cleaning the sides of the bowl. It's optional but if wanted, add a tiny pinch fleur de sel and if so, process.
• Spoon the buttercream into a piping bag with a large tip and squeeze out the mixture onto the cupcakes. Warm up 2 tablespoons dulce de leche in the microwave until just pourable and drizzle over the buttercream. If wanted, sprinkle on a few grains of fleur de sel and refrigerate for 1 hour. Makes 12 cupcakes.