Red Velvet Mochiko Cupcakes Wdulce De Leche Buttercream Frosting Recipes

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TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM



Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 14 to 16 cupcakes

Number Of Ingredients 22

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)
1 (14-ounce) can sweetened condensed milk (Eagle brand)
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar

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.

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



Tres Leches Cupcakes with a Dulce de Leche Drizzle Recipe - (4.4/5) image

Provided by ctozzi

Number Of Ingredients 22

CUPCAKES:
3/4 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
DULCE DE LECHE:
1 (14-ounce) can sweetened, condensed milk
DULCE DE LECHE FROSTING:
1/2 cup unsalted butter, softened
1/2 cup shortening
1 teaspoon pure vanilla extract
1 pound powdered sugar
pinch salt
dulce de leche
2 to 3 tablespoons heavy cream or milk

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



Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream image

This recipe by Lorie Roach was featured on the Ultimate Recipe Showdown and won the cupcake category.It makes a lot of buttercream icing, so next time I think I will double the amount of cupcakes. I used a meat marinade injector which allows you to use all of the milk mixture. These do take quite a bit of time to make, but they are addicting!

Provided by cookiedog

Categories     Dessert

Time 5h

Yield 14-16 serving(s)

Number Of Ingredients 22

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)
1 (14 ounce) can sweetened condensed milk (Eagle brand)
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar

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.

Nutrition Facts : Calories 593.9, Fat 31.1, SaturatedFat 18.8, Cholesterol 128, Sodium 283.5, Carbohydrate 73.8, Fiber 0.9, Sugar 63.1, Protein 7.3

DULCE DE LECHE "BLOBBY" CUPCAKES RECIPE BY TASTY



Dulce De Leche

Hotel Transylvania: Transformania premieres January 14 only on Amazon Prime Video. Bring the South American adventures home with this recipe for delicious dulce de leche cupcakes! These adorable Blobby topped treats will be a family favorite on home movie night.

Provided by Mykee Del Mundo

Categories     Desserts

Time 30m

Yield 12 cupcakes

Number Of Ingredients 17

nonstick cooking spray, for greasing
½ cup unsalted butter, (1 stick) room temperature
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup dulce de leche
⅔ cup whole milk
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, (1 stick) room temperature
8 oz cream cheese, room temperature
4 cups powdered sugar
⅓ cup heavy cream, plus 2 tablespoons
½ teaspoon vanilla extract
green food coloring, 18-20
small candy eyeball

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!

RED VELVET CAKE WITH BUTTERCREAM FROSTING



Red Velvet Cake with Buttercream Frosting image

Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!

Provided by rlroth

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h5m

Yield 12

Number Of Ingredients 17

2 cups cake flour
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 ounces red food coloring
1 teaspoon baking soda
1 tablespoon distilled white vinegar
¼ cup all purpose flour
1 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
  • In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
  • For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g

RED VELVET CUPCAKES WITH MARSHMALLOW BUTTERCREAM FROSTING



Red Velvet Cupcakes with Marshmallow Buttercream Frosting image

Marshmallows are the sweet secret to the buttercream frosting that tops colorful chocolate cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon salt
1/2 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 eggs
1 bottle (1 oz) red food color (about 2 tablespoons)
1 1/2 teaspoons vanilla
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar
1 jar (7 to 7 1/2 oz) marshmallow creme
1 cup butter or margarine, softened
2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In small bowl, mix flour, cocoa and salt; set aside. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until mixed. Add eggs; beat 1 to 2 minutes or until light and fluffy. Stir in food color and vanilla.
  • Beat in flour mixture alternately with buttermilk on low speed just until blended. Beat in baking soda and vinegar until well blended. Fill muffin cups 2/3 full.
  • Bake 20 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire racks. Cool completely, about 30 minutes.
  • Remove lid and foil seal from jar of marshmallow creme. Microwave on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spoon 1 heaping tablespoon frosting onto each cupcake, swirling frosting with back of spoon.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 1/2 g

DULCE DE LECHE CUPCAKES



Dulce De Leche Cupcakes image

Make and share this Dulce De Leche Cupcakes recipe from Food.com.

Provided by cookiedog

Categories     Dessert

Time 35m

Yield 9 cupcakes

Number Of Ingredients 12

1/4 cup butter, at room temperature
2/3 cup brown sugar
2 eggs
1/3 cup milk
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup toffee pieces
1/3 cup brown sugar
2 tablespoons heavy cream
2 tablespoons butter
1/3 cup confectioners' sugar

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.

Nutrition Facts : Calories 261.4, Fat 10.5, SaturatedFat 6.2, Cholesterol 73.2, Sodium 290, Carbohydrate 39.4, Fiber 0.4, Sugar 28, Protein 3.3

RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING



RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING image

Everyone loves red velvet cupcakes, right! So how about a few tweaks and a spin on an old favorite! Topped with the divine Dulce de Leche Buttercream Frosting! YUMMM!!! It's like a heavenly dream!

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories     Cakes

Number Of Ingredients 19

2 1/2 cup(s) mochiko (japanese rice flour)
1/2 cup(s) cocoa powder
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) kosher salt
1 cup(s) butter, softened
1 1/2 cup(s) sugar
4 - eggs
1 cup(s) sour cream
1/2 cup(s) evaporated milk
1 bottle(s) red food coloring (1 oz.)
2 teaspoon(s) vanilla extract
DULCE DE LECHE BUTTERCREAM FROSTING:
2 stick(s) butter, unsalted, softened
4 cup(s) powdered sugar, sifted
1 can(s) dulce de leche
2 teaspoon(s) vanilla extract
1/4 cup(s) heavy cream or milk
- dash of kosher salt or sea salt

Steps:

  • Preheat oven to 350 degrees. Prep cupcake pan with liners.
  • Mix together mochiko flour, cocoa powder, baking soda, baking powder and kosher salt. Set aside.
  • Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy.
  • Beat in eggs, one at a time, mixing after each egg.
  • Mix in sour cream, evaporated milk, food coloring and vanilla, mix well.
  • Gradually mix in the flour mixture on low speed, just until blended.
  • Use an ice cream scoop and fill the cupcake lined wells evenly, about 2/3 full.
  • Bake for 20 to 25 minutes. Do a toothpick test and if it comes out clean, it is done.
  • Remove from the oven onto a wire rack and cool for about 5 minutes, then remove the cupcakes from the muffin tin and let cool completely.
  • DULCE DE LECHE BUTTERCREAM FROSTING:
  • Cream the butter, slowly add half of the powdered sugar, add vanilla extract and half of the heavy cream/milk, mix till well blended.
  • Add half of the Dulce de Leche and blend well, then add the remainder and blend well.
  • Add salt, continue with the remaining 2 cups of powdered sugar and mix until you have reached the desired consistency.
  • Depending on the consistency of the frosting you might used a little more or less of the sugar.
  • Mix on medium speed for about 4 to 5 minutes. Keep a close watch and do not over mix as it can turn grainy from over mixing.
  • Make sure that the cupcakes are completely cooled, before frosting or piping.

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DULCE DE LECHE CUPCAKES - THE FANCY PANTS KITCHEN
2021-10-06 Churro Cupcakes: 1 1/4 cup (170 g) cake flour, Refer to the Notes section below for cake flour substitute. 1/2 cup (100 g) granulated sugar. 1/2 cup (95 g) packed brown sugar
From thefancypantskitchen.com


THE BEST RED VELVET CUPCAKES RECIPE - MIDGETMOMMA
2021-08-04 Instructions. Preheat the oven to 350-degrees and grease the muffin pan or use liners. Sift together the flour, sugar, baking soda, salt, and cocoa powder into a medium bowl and set aside. In a large mixing bowl, whisk together the …
From midgetmomma.com


DULCE DE LECHE CUPCAKES | JAN D'ATRI - RESCUED RECIPES
2022-01-19 When ready to bake, reduce oven temperature to 350 degrees. Line two regular cupcake pans with liners and lightly spray liners with cooking spray. In the bowl of an electric stand mixer, add butter and sugars, beating until fluffy, about 3 minutes. Add the eggs, vanilla and buttermilk, beating well.
From jandatri.com


VANILLA CUPCAKES WITH DULCE DE LECHE BUTTERCREAM & FILLING
2011-11-11 Preheat oven to 170 C (150 C fan). Beat together butter & caster sugar until light & fluffy add th eggs & vanilla and beat until well combined. Add the sieved flour and fold in. Divide between cases until about ¾ full. Bake for 15-20 minutes until firm & springy to the touch or a skewer comes out clean. Leave to cool.
From samskitchen.net


SAMOA CUPCAKES WITH EASY DULCE DE LECHE BUTTERCREAM
2020-06-15 Beat for several minutes until smooth. Scraped down the bowl. Add dulce de leche and continue to beat for a few minutes. Then scrape down the bowl again. Add the powdered sugar and mix slowly for 30 seconds to incorporate it into the mixture. Then beat on medium for 4 minutes until smooth.
From bakeitafterall.com


DULCE DE LECHE CUPCAKES WITH STRAWBERRY FROSTING - ILONA'S
2016-05-17 Cupcakes. Preheat oven to 350 F. Prepare muffin baking pan with liners. In a medium bowl combine flour and baking powder. In a separate bowl beat butter and sugar with mixer until smooth. Add eggs, one at a time. Beat until smooth. Add vanilla extract, milk and sour cream. Beat until all ingredients will combine well.
From ilonaspassion.com


DULCE DE LECHE FROSTING - CUPCAKE PROJECT
2020-08-04 Instructions. In a medium-sized mixing bowl, beat butter on high speed for three minutes, until light and fluffy. Mix in powdered sugar and salt until fully combined. Mix in dulce de leche. Spread or pipe on cooled cupcakes.
From cupcakeproject.com


DULCE DE LECHE CUPCAKES | EMMA DUCKWORTH BAKES
2021-09-06 Beat butter. In the bowl of an electric stand mixer fitted with the paddle attachment. On medium speed, beat the butter for 5-10 minutes, scraping down halfway, until the butter is noticeably paler in colour. Mix in dulce de leche. Add half of the dulce de leche and salt and mix at low speed until combined.
From emmaduckworthbakes.co.uk


DULCE DE LECHE CUPCAKES - HOUSE OF NASH EATS
2020-05-25 Then divide the batter between cupcake liners and bake at 350 degrees F for 20-22 minutes until done. Now it's time for the fun part! While the cupcakes cool, make the dulce de leche frosting by beating butter in a bowl for 1-2 minutes until light and smooth. Then add some powdered sugar, a pinch of salt, and dulce de leche from the can and ...
From houseofnasheats.com


CHOCOLATE CUPCAKES WITH DULCE DE LECHE FROSTING
2013-01-23 Salted Caramel Cupcakes February 10, 2018 - 2:05 pm; Homemade Chocolate Frosting February 9, 2018 - 1:15 pm; White Chocolate Cupcakes February 8, 2018 - 4:20 am; Chocolate Chip Cookie Cupcakes February 7, 2018 - 12:57 am; Chocolate Babycakes with Raspberry Sauce February 6, 2018 - 12:57 am
From thecupcakedailyblog.com


RED VELVET CUPCAKES - BEYOND FROSTING
2021-06-02 In a large mixing bowl, combine the vegetable oil, butter, egg, and vanilla extract. Beat on medium speed until well incorporated. Next add the sugar and beat until well combined. Scrape down the bowl as needed. Next mix add the sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
From beyondfrosting.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - GIMME SOME …
2011-02-07 1 (18.25 oz.) box red velvet cake mix. 1 cup buttermilk. 1/2 cup vegetable or canola oil. 4 eggs. Method: Preheat the oven to 350 degrees. Line 24 baking cups with paper liners. Add the first three ingredients in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.
From gimmesomeoven.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - HOUSE OF NASH …
2021-05-21 Fill the cupcake liners ½ to ⅔ of the way full. Bake the red velvet cupcakes for 19-21 minutes until the tops spring back at a touch or a toothpick inserted into the center of one comes out clean. 6. Make frosting and set. Finally, beat the butter and cream cheese with vanilla, and then add the powdered sugar.
From houseofnasheats.com


CHOCOLATE CUPCAKES WITH DULCE DE LECHE FROSTING RECIPE
2021-04-21 Bake for 20-22 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack. Remove from pans and transfer to wire racks to cool completely. In a medium bowl, beat the butter for full 5 minutes. Add the Dulce de Leche and beat until light and fluffy.
From pinoycookingrecipes.com


MEXICAN CHOCOLATE CUPCAKES WITH DULCE DE LECHE FROSTING
2021-02-05 Portion out the batter. Divide the cupcake batter into the prepared pans, filling each cup 2/3 to 3/4 of the way full. Bake. Place the pans in the oven and bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Cool. Let the cupcakes cool for about 10 minutes in pans on wire racks.
From bakeorbreak.com


DULCE DE LECHE CUPCAKES - WWW.THESCRANLINE.COM
2019-12-10 Add the softened butter and let it mix until it resembles a fine sand like texture. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add dulce de leche and mix for another 20 seconds.
From thescranline.com


RED VELVET CUPCAKES WITH BUTTERMILK: EASY AND DELICIOUS RECIPE
2019-12-16 Preheat the oven to 350°F / 175°C and line a standard sized muffin tin with 12 cupcake liners. Whisk together 1/4 cup melted butter and 1/4 cup vegetable oil in a large bowl. Add in 1/3 cup buttermilk, 1 egg, 1 1/2 tsp white vinegar, and 1 …
From chelsweets.com


DULCE DE LECHE FILLED MOCHA CUPCAKES - JAVACUPCAKE - FOOD.
2013-01-25 Categories Cupcakes, Frosting & Buttercream, Guest Bloggers & Posts, Recipes. 361 shares. Share; Tweet ; Pin . I’m super excited to be a part of a blog that I’ve been reading for 4+ years, Coffee Cup News! CCN has invited me to be an author, sharing my recipes for decadent and delicious coffee desserts and yummies! For my first post, I’ve made the most …
From javacupcake.com


DULCE DE LECHE CUPCAKES RECIPE - CUPCAKE DAILY BLOG - BEST …
2017-06-07 Dulce de Leche Cupcakes RECIPE available ... Here are the best homemade chocolate cupcakes! Moist, rich, soft, and so easy to make from scratch with buttercream frosting! Cupcake Recipe Categories. Cupcake Recipe Categories. Instagram. Follow Us! Popular. Blueberry Lime Cupcakes March 11, 2013 - 6:24 am; Halloween Cupcakes October …
From thecupcakedailyblog.com


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