Receta 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....
Caramel Cupcakes (Dulce de Leche Cupcakes)
with Buttercream Frosting
2 teaspoons baking
powder
¾ cup / 12
tablespoons unsalted butter, softened
4 large eggs, at
room temperature
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.
Vanilla
Buttercream Frosting
- 1 cup unsalted butter (2 sticks or
- 1/2 pound), Softened (but not melted)
- 3-4 cups confectioners' (powdered)
- sugar, sifted
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
Method:
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.
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