Recipes Mangia Mondays Home

Monday, January 17, 2011

dulce de leche cupcakes

i love days off.

today, rachel and i did some baking!

our cupcakes turned out AH-MAZZZZING!
the hubs will surely enjoy!

dulce de leche cupcakes

yield 12 cupcakes

for the cupcakes:
1 1/4 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 c sugar
6 Tbs butter, room temperature
1 lg egg + 1 lg egg white, at room temperature
1 tsp vanilla extract
1/2 c whole milk
seeds of 1/2 vanilla bean

1. preheat oven to 350 f. line a cupcake pan with paper or foil liners.

2. in a bowl, whisk together the flour, baking powder, and salt. in a large bowl, with an electric mixer on medium high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. add the egg and egg white, one at a time, beating well on low speed after each addition, then beat in the vanilla (extract & beans).

4. in a separate bowl, sift flour, baking powder, and salt.

5. add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. beat on medium high speed just until no traces of flour remain, about 30 seconds. do not over beat.

6. divide the batter evenly between the prepared tins, filling each 1/2 - 3/4 full. bake until lightly golden and a toothpick comes out clean, 18-20 minutes. cool cupcakes completely, about 1 hour.

7. frost cupcakes & decorate with caramel drizzle.

for the caramel buttercream:
1 c vegetable shortening
4 c powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 c heavy whipping cream
1 c caramel drizzle (recipe follows)

1. in a large bowl, beat all ingredients (except powdered sugar) with an electric mixer. slowly add in powdered sugar. beat until fluffy & smooth.

for caramel drizzle:
1 1/2 c sugar
1 1/4 c heavy cream
pinch of salt

1. in a heavy bottomed, high sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. stirring with a clean wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3 minutes longer.

2. carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. stir in the salt. pour the caramel into a small heatproof bowl and let cool completely before using.

poor the remaining drizzle into a squeeze bottle & decorate cupcakes after frosting.


the hubs and i finished lord of the rings: the twin towers last night.
tonight: return of the king.
did i mention how in love i am with legolas?

lots of love!

dowlings, out!

i'm linking up with 33 shades of green
for tasty tuesdays

i'm also linking this post to it's a keeper


  1. I now have the urge to bake cupcakes. Thanks for the inspiration!

  2. These look delicious. I am your newest follower from the blog hop! You can find me at
    NIce meeting you:)

  3. Kristin!!!! I love our cupcakes! And let me just say I was in love with Legolas when I watched those! My favorite is when he is sledding down on the shield shooting his never ending arrows in that battle. My mom and I watched all three not long ago it was pretty funny. Oh sam!

  4. I saw your recipes on a blog hop. I want to try so many of them! I am your newest follower :)

  5. These are gorgeous! I love dulce de leche. In Texas, they sell it in cans (kind of like sweetened condensed milk), and I have been known to eat it by the spoonful. I'm going to try these the next time I bake!