This Dulce the Leche Recipe is so light and delicate that is almost like an explosion of goodness in your mouth.
INGREDIENTS FOR THE CUPCAKE:
– 2 eggs at room temperature
– 1 stick of butter at room temperature (1/2 cup)
– 1/2 teaspoon on vanilla extract
– 1/2 cup of milk at room temperature
– 1 cup of sugar
– 1/2 teaspoon of salt
– 1 1/4 teaspoon of baking powder
– 1 1/2 cup of flour
– about a 1/2 cup of Kraft Premium Caramel Bits (I found it at Target and if you cannot find it you don’t have to put it on your cupcake)
INGREDIENTS FOR THE ICING:
– 1 1/2 cup of heavy whipping cream
– 4 tablespoons of powdered sugar
– 1/2 can of dulce de leche
HOW TO MAKE THE CUPCAKES:
Preheat your oven to 350F.
On your KitchenAid Mixer Bowl beat the butter until creamy with the flat beater attachment on. Add sugar and beat it until creamy and white, then start adding the eggs, one at a time beating well after each addition.
In another bowl sift flour, baking powder and salt together and whisk it well to combine all dry ingredients. Turn your Mixer to low speed and start alternating pouring flour mix and milk into your batter always starting with flour and ending with flour then add vanilla extract until well combined. Turn off your mixer and reserve the batter.
On a small bowl add the Caramel bits and sprinkle a little flour over it, just enough to cover them, now drop the caramel bits over the cupcake batter and fold it gently until combined. (You can skip this step if you are not using the caramel bits, its perfectly fine)
Set the cupcake liners into the cupcake-baking sheet and add about 3/4 of batter into them (do not overfill, less is better in this case)
To the oven they go for about 20 minutes, you can check it with a toothpick, if comes clean your cupcake is ready.
Take cupcakes off the baking sheet and let them cool down completely before icing it.
HOW TO MAKE THE ICING:
OK, let me start saying to be scared by the whipping cream icing, it might take a little time folding the dulce de leche into the whipping cream but with patience we will get there!!!
Lets start putting our KitchenAid Mixer Bowl and Whipping Attachment in the freezer for at least 15 minutes to get it completely cold before we whip the cream.
Once everything is freezing cold, lets add the heavy whipping cream and the powdered sugar and start your mixer on low speed, we want small bubbles so our whipping cream icing can keep its shape ;-).
After about 8-10 minutes, you will notice, small bubbles on the side of the bowl and a little thickness to the cream, now its time to turn up the speed a bit to about 6, once it starts forming almost like waves around the bowl, its almost ready, you can turn off the mixer, take off the whipping attachment and try to form a peak with it, if it forms great, its ready, if not then whip it just a little more. If you think its almost there, you can always finish yourself by hand, just whip it until it forms the peak.
Now, roll up your sleeves… To make it easier you can get that dulce the leche and put it in the microwave for like 15 seconds just to soften up a bit to make it easier for you (but remember, no cans in the microwave ) Pour little spoons of the dulce de leche into the whipping cream and with a spatula start folding the dulce de leche into the cream, just remember to be gentle and PATIENT because this will take a while to completely incorporate the dulce de leche into it.
Always fold it from the side of the bowl to the middle; the reason why we need to be gentle is because we want to keep this cream fluffy so the bubbles have to stick to it.
Once you have incorporated MOST of it (remember, you will have some of the dulce de leche pieces still there and its ok, because it will look delish and taste even better) Pour the icing into an icing bag with your favorite Tip on and put it in the fridge for at least 30 minutes before icing the cupcakes.
Once you frost the cupcakes you can decorate however you prefer, but I have to say that You don’t need anything else since the pieces of Dulce de Leche inside the Icing make up for any decoration. It’s delicious and beautiful!
*Don’t forget this is a whipping cream cupcake icing so you will need to keep the cupcakes in the Fridge after and it is not a very good idea for those hot days of summer since cream goes bad easy on hot temperatures!
Dulce de Leche Cupcake Recipe