Earlier this summer, I took a break from binge-watching the new season of Orange Is the New Black (How great is that show! Such a talented, refreshing and strong female cast. And love the writing as well.) to bake a batch of these dulce de leche cupcakes for my sister’s friend’s birthday. The birthday girl likes Skors toffee bits, so I chose a recipe for caramel-flavoured cupcakes. Dulce de leche is a South American confection similar to caramel yet unique and incredibly delicious. It translates to milk candy or milk jam, and is absolutely amazing when made from scratch with goat’s milk.
I recommend making dulce de leche from scratch. Check out my post for homemade dulce de leche, one of the best things that’s ever come out of my kitchen. For this recipe, I used cans of condensed milk that I cooked in the oven until it thickened and changed colour, becoming dulce de leche. Another time-efficient option is to buy already made dulce de leche in a jar at the grocery store.
The sweetness of the frosting masks the dulce leche. It tasted more of icing sugar than caramel, so next time I’ll play around with the recipe. Though it might be to your liking: the pool party people enjoyed it.
Recipe Source: Cake Days by The Hummingbird Bakery
Yields 12-16 cupcakes
80 g unsalted butter, softened
280 g granulated sugar
240 g all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
240 ml whole milk
1/2 teaspoon pure vanilla extract
150 g dulce de leche
500 g icing sugar
160 g unsalted butter, softened
50 ml whole milk
100 g dulce de leche
dulce de leche
1) Preheat the oven to 375F.
2) Line cupcake pans with paper liners.
3) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, flour, baking powder and salt together on low speed until it reaches a crumb-like consistency.
4) Whisk by hand the milk, vanilla and eggs together in a small bowl.
5) Slowly pour the milk mixture into the bowl of the stand mixer, beating until the batter is smooth.
6) Add the dulce de leche, beating until smooth.
7) Divide the batter among the cupcake casings.
8) Bake for 18 to 20 minutes, until well risen and springy to the touch.
9) Transfer the pans to a wire rack and let cool for a while.
10) Remove the cupcakes from the pans and let cool completely.
1) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and icing sugar on low speed until powdery.
2) Pour the milk into the bowl.
3) Once the milk is incorporated, increase the speed to high, beating the frosting until it is light and fluffy.
4) Add the dulce de leche, mixing until incorporated.
1) Use a cupcake corer to remove the centre of the cupcakes.
2) Scoop a dollop of dulce de leche into the centre.
3) Pipe the frosting onto the cupcakes.