Thursday 16 October 2014

Caramel Cupcakes (Dulce de Leche Cupcakes) with Buttercream Frosting

It’s been a long time my blog was on a sleep mode..... Took a small break and it got extended for more time than I indented.... It’s hard to come back to regular blogging after taking a break and I will try to post regularly from now on :).... These cupcakes have been in my draft for more than a year now. I made it for our Church’s harvest festival and somehow couldn't post it. The cupcake recipe was already posted some time back with a frosting of Swiss Meringue ButterCream, But this time I decorated it with American Butter Cream Frosting..... You can use homemade dulce de leche or store bought in the recipe....

Dulce de Leche Cupcakes with Buttercream Frosting

Caramel Cupcakes (Dulce de Leche Cupcakes) with Buttercream Frosting
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ cup / 12 tablespoons unsalted butter, softened
1⅓ cup granulated sugar
¾ teaspoon salt
4 large eggs, at room temperature
¼ cup canola oil
2 teaspoon vanilla extract
¾ cup buttermilk, room temperature
Vanilla Buttercream Frosting, (recipe below)
  • Preheat the oven to 350°F / 180 ° C.  Line 24 muffin pans with paper cups.
  • In a medium bowl, whisk together the flours, baking powder, and baking soda.
  • In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary. With the mixer running, gradually add the dulce de leche; beat another minute, until thoroughly incorporated. Add the eggs one at a time, beating well after each addition, then mix in the oil and vanilla.
  • Reduce the mixer speed to low; add the dry ingredients in three additions, alternating with the buttermilk and ending with the dry ingredients. Beat each addition just until incorporated.
  • Divide the batter between the prepared muffin cups, filling each cup about two-thirds full. Bake for 16-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool. Remove the cupcakes from the pan after 5 minutes. Cool completely before frosting.

Dulce de Leche Cupcakes

Vanilla Buttercream Frosting
1 cup unsalted butter (2 sticks or 1/2 pound), Softened (but not melted)
3-4 cups confectioners' (powdered) sugar, sifted
A small pinch of salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
  •  Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 
  • Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. 
  • Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk / cream and beat for 3 minutes.
  • If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Caramel Cupcakes with Buttercream Frosting

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