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!
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
violetsams 