Posted in Everyday, Recipes

Vanilla Cupcakes with Dulce de Leche Cream Cheese Icing

I love baking and experimenting with the classics. I tried making these the other day and they were delicious so now I’d like to share my yummy creations with you.

Here’s what you’ll need:

Cupcakes

  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla extract

Makes 15-18 cupcakes

Icing

  • 1/2 cup butter, softened
  • 250 grams cream cheese (1 package), softened
  • 3/4 cup-1 cup icing sugar*
  • 1 tsp vanilla
  • 3/4 of a 450 gram jar of Dulce de Leche

 

Here’s what you do:

Cupcakes

  • Preheat oven to 375°F; line muffin trays with cupcake holders
  • In a large bowl, cream butter and sugar together until light and fluffy; beat in eggs one at a time
  • In a separate bowl, mix together flour, baking powder, and salt
  • Alternatively add flour mixture and milk into butter mixture, beating well after each addition; stir in vanilla
  • Spoon mixture into cupcake holders, about halfway
  • Bake in oven for 15-18 minutes, or until toothpick comes out clean when you stick it in
  • Let cupcakes cool in trays

Icing

  • While cupcakes are cooling, cream together butter, cream cheese, icing sugar, and vanilla. You can do this by hand or in a Cuisinart food processor. I find breaking up the butter and cream cheese into smaller chunks and mixing in the icing sugar bit by bit makes blending much easier
  • Mix in Dulche de Leche, to taste (I needed to put in about 3/4 of the jar before I could taste the Dulche de Leche over the cream cheese, but this may vary for you)
  • Once cupcakes have cooled, ice and decorate them however you wish

 

Voila! You have some yummy-scrumbo cupcakes!

IMG_3258

I’d love to hear your variations on your favourite recipes!

 

*Normally the recipe for regular cream cheese icing calls for 2 cups icing sugar, but because I was adding the Dulce de Leche, I cut the icing sugar to 1 cup, and it could be further reduced to 3/4 cup, depending how sweet you want the icing

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