Do food bloggers share the same mind? I am inclined to think so when I saw a posting from one of my favorite food bloggers, Joy the Baker, earlier this week for Dulce de Leche Cupcakes.
It was like I read her mind (perhaps she was thinking loudly) and I say I read her mind since I am sure she probably has her posts planned in advance while I am a spur of the moment blogger and Dulce de Leche popped in my head on late Saturday night early Sunday morning.
Perhaps it was just kismet or it’s just one of those unexplainable things. I just thought it was one of life’s funny things. *shrugs*
There is no real great inspiration for these cupcakes, I needed to send some bake goodies out to a friend whose birthday was on February 14th … yeah, I know I am majorly late. It’s the thought, right?
The cupcakes are moist and delicious with hints of cinnamon and caramel. It’s a simple Martha Stewart recipe, yes I wrote “simple” and “Martha Stewart” in the same sentence, with a few adaptations by me.
The Dulce de Leche buttercream is the naughty; it’s so naughty that your thighs will be repenting once you have a taste. It’s rich and oh so good!
This recipe is “guinea” approved.
P.S. You might want to have a glass of milk to chase this nice yet sinful cupcake.
Until Next Time,
Makes 24 cupcakes or 2- 8 inch rounds
Adapted from Martha Stewart’s Versatile Vanilla Cake
1 cup (2 sticks) salted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 teaspoons of cinnamon
2 large eggs plus 3 large egg yolks
2 teaspoon of Vanilla Paste
4 tablespoons Hershey’s Caramel Syrup
1 cup low-fat buttermilk
Preheat oven to 350 Fahrenheit.
In a small bowl mix buttermilk and caramel syrup; set aside. Sift all dry ingredients together in a bowl; set aside. In a mixing bowl cream butter and sugar together. Add eggs one at a time to the creamed mixture; incorporating well. Add vanilla paste and cinnamon and mix. Alternate adding sifted dry ingredients and buttermilk mixture to wet batter; mix until combined.
Scoop batter into lined muffin tins bake for approximately 23-25 minutes or until golden brown. Cool for approximately 1 to 2 hours.
Dulce De Leche Buttercream
Makes 6 cups
Adapted from Wilton’s Buttercream
2 cups (4 sticks) salted butter, room temperature
1/2 cup Dulce de Leche
8 cups of sifted confectioners sugar
4 tablespoons of milk
2 teaspoons of lemon juice
1/8 teaspoon of sea salt
In a mixing bowl whip butter and dulce de leche together for approximately 5 minutes. Add confectioners sugar two cups at a time to the blended and continue whipping; after confectioners sugar has been added should be extremely stiff. Add milk, lemon juice and salt and whip once again. The frosting should be thick yet manageable if too thick continue to add 1 teaspoon of milk until you get the consistency desired.
Finally, use a pastry bag and a large tip and pipe buttercream onto cooled cupcakes and serve.
*If you don’t have the caramel syrup simply omit.