DULCE DE LECHE CUPCAKES
Steps:
- Preheat oven to 350 F. Line two 12-cup muffin pans with paper liners. Whisk both flours, the baking powder and baking soda together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium speed until light and fluffy, about 2-3 minutes. With the mixer on low, gradually add the dulce de leche, continuing to beat until completely incorporated. Add the eggs one at a time, beating well after each addition. Add the oil and vanilla. With the mixer on low, alternately add the dry ingredients (in 3 additions) and the buttermilk (in 2 additions), beginning and ending with the dry ingredients. Mix just until incorporated. Divide the batter among the prepared pans, filling each well about 2/3 - 3/4 full. Bake the cupcakes for 18-22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for about 5 minutes before removing them to the rack to cool completely. To make the buttercream: In the bowl of a stand mixer, whisk the egg whites, sugar and salt together. Set the bowl over a pan of simmering water and heat, whisking constantly, until the mixture registers 160 F on an instant read thermometer. Secure the bowl on the mixer and fit the mixer with the whisk attachment. Beat the mixture on medium-high speed until stiff peaks form, and the outside of the mixer bowl is cool to the touch, about 7-8 minutes. With the mixer on medium speed, gradually add the butter, 2 tablespoons at a time, waiting until each piece is incorporated before adding the next. Increase the mixer speed to medium-high and beat until the frosting is thick and smooth, 3-4 minutes. Mix in the dulce de leche and vanilla and beat until incorporated. Place the frosting in a pastry bag fitted with a decorative tip. Frost the cupcakes, then garnish as desired.
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md jewel
[email protected]These cupcakes are a bit too sweet for my taste. I think I would have preferred a less sweet frosting. But overall, they were still a good cupcake.
Liyah King
[email protected]These cupcakes are so decadent and delicious! I love the way the dulce de leche frosting melts in my mouth. I could eat a dozen of these cupcakes in one sitting!
Musa Islam sowa
[email protected]These cupcakes are the perfect combination of sweet and salty. The cake is moist and flavorful, and the frosting is rich and creamy. I love the way the dulce de leche swirled through the frosting. It adds a little extra something to each bite.
Catlover123
[email protected]I made these cupcakes with gluten-free flour and they turned out great! They were just as delicious as the regular cupcakes, and my gluten-free friends were finally able to enjoy cupcakes too!
Benjamin Lee
[email protected]I'm allergic to nuts, so I substituted almond flour for the all-purpose flour. The cupcakes still turned out great! They were just as moist and flavorful as the original recipe.
Sonjoy De
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them and the adults all asked for the recipe. I'll definitely be making these again.
Nikki
[email protected]These cupcakes are so easy to make! I'm not a very experienced baker, but I was able to follow the recipe easily. The cupcakes turned out perfectly and they were a huge hit with my friends.
Benton Pierre
[email protected]My cupcakes turned out a little dry, but the frosting was delicious. I think I overbaked them a bit. Next time, I'll keep an eye on them more closely.
Sarah Ekstedt
[email protected]I'm not a huge fan of cupcakes, but these were really good. The cake was light and fluffy, and the frosting was rich and creamy. I especially liked the way the dulce de leche swirled through the frosting.
Taylor Cook
[email protected]These cupcakes were a hit at my party! They were so moist and flavorful, and the dulce de leche frosting was the perfect finishing touch. I will definitely be making these again.