So delicious and sweet… Dulce de leche is one of my favorite spreads since I was very little. Having lived in Uruguay for a little over 3 years, it was practically all I ate on my biscuits, with banana, or on my ice cream. The best thing about it is that it’s so versatile and just so good. However, it’s an ingredient that’s slightly harder to incorporate in baking. Usually, I use it as a frosting or as a spread. Anyway, this dulce de leche cupcake recipe doesn’t make the cupcake cake not so sweet that way it can compensate with the sugary dulce de leche frosting.
3 large eggs
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 cup softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
1 1/2 cup milk
- Pre-heat oven to 180 degrees (C).
- Sift together flour, baking soda, baking powder, and salt in a medium mixing bowl.
- In a separate bowl, beat butter and sugars with an electric mixer until light, fluffy, and pale brown. Add eggs one at a time, mixing well after each one. Beat in vanilla.
- Add half of the flour mixture to the butter mixture and sprinkle over milk, mixing until incorporated. Add in remaining flour and beat well until mixture is light and gooey.
- Pour batter into a buttered muffin pan. Bake for 18-20 minutes.
- When cakes are ready, let cool. Fill a frosting bag with La Salamandra dulce de leche (or your own choice of home made or store bought).
- Decorate the cupcakes however you want!