Wednesday, March 8, 2017

Dulce de Leche Cupcakes

These were good and a fun little baking project one day.  I don't bake nearly as often as I used to.  I haven't make cupcakes in forever.  But I had to make these Joy the Baker Dulce de Leche ones.  The frosting on these was so soft; maybe because I used Neufchatel cheese instead of regular cream cheese.  I just stored them in the fridge, and had to be happy with melty-looking piping.

I used some canned Portuguese Dulce de Leche my friend sent me when she visited Portugal.  :) I miss getting the good Portuguese stuff.  I can only find it here in Italy in international stores. (Which is better than nothing!)
Dulce de Leche Cupcakes
adapted from Joy the Baker
yield: 2 dozen

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

1.  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.

2.  In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

3.  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.

4.  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.

5.  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:
1.  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, heat a few spoonfuls of dulce de leche of a low flame until just pourable or in the microwave. Then  drizzle it over the cupcakes and top with a few sprinkles or some sea salt. Store the cupcakes in the fridge for an hour to chill the frosting slightly.
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