The majority of my family lives in Orem while they are going to school at UVU, and we will be privileged with two more of them next fall! However, even though we live in the same town, and most of us on the same street…. we really don’t see each other that much. So when we all drove 5 hours to be together for Easter, we decided we should do family dinners more often right here in Orem. So while this cupcake obsession is still going strong I volunteered to bring dessert.
I had leftover sweetened condensed milk in my fridge and decided they would make the perfect Dulce De Leche Cupcakes.
I used this recipe from The Way The Cookie Crumbles: (This recipe is the adapted version with more oil and buttermilk to make them more moist.) I also would suggest swirling some of the Dulce de Leche on top of the batter before baking.
I didn’t use her buttercream frosting recipe, I made up my own using a little of this and a little of that. It still needs a bit of work before I share it! And to top it all off I added crushed Skor candy bar to the top!
Dulce de Leche Cupcakes
1½ cups (7.2 ounces) all-purpose flour
1½ cups (6 ounces) cake flour
2 teaspoons baking powder
¼ teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1⅓ cup (9.33 ounces) granulated sugar
¾ teaspoon salt
½ cup dulce de leche
4 large eggs, at room temperature
2 cup canola oil
2 teaspoon vanilla extract
1 cup buttermilk, room temperature
Dulce de Leche Swiss Meringue buttercream, recipe below
1. Adjust an oven rack to the idle position; heat the oven to 350 degrees. Line 24 muffin wells with paper cups. In a medium bowl, whisk together the flours, baking powder, and baking soda.
2. In a stand mixer fitted with the paddle attachment (or a large bowl if using a hand-held mixer), beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary. With the mixer running, gradually add the dulce de leche; beat another minute, until thoroughly incorporated. Add the eggs one at a time, beating well after each addition, then mix in the oil and vanilla. Reduce the mixer speed to low; add the dry ingredients in three additions, alternating with the buttermilk and ending with the dry ingredients. Beat each addition just until incorporated.
3. Divide the batter between the prepared muffin cups, filling each cup about two-thirds full. Bake for 16-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool. Remove the cupcakes from the pan after 5 minutes. Cool completely before frosting.
Dulce de Leche Swiss Meringue Buttercream
4 egg whites
1¼ cups (8.75 ounces) granulated sugar
24 tablespoons (3 sticks) unsalted butter, softened
⅓ cup dulce de leche
1 teaspoon vanilla extract
1. In the bowl of a stand mixer (or a large bowl if using a hand-held mixer), combine the egg whites, sugar, and salt. Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 160 degrees.
2. Fit the mixer with the whisk attachment; beat the egg white mixture on medium-high speed until stiff peaks form and it has cooled to room temperature, about 8 minutes. Reduce the mixer speed to medium and add the butter 2 tablespoons at a time, adding more once each addition has been incorporated. Increase the mixer speed to medium-high and beat until the buttercream is thick and smooth, 3-5 minutes. Add the dulce de leche and vanilla; mix until incorporated.