Рецепт Dulce de Leche Cupcakes
I had intended to post
this on 15th June to celebrate my brother’s birthday and also
Father’s day.... But couldn't as I was busy with a three day long
weekend that put paid to my plans to celebrate my brothers birthday virtually
like I did earlier..... But it’s better late than never right? These
cupcakes are for you my dear bro my best friend, supporter, helper...... Thank you for being such a wonderful and caring brother in the world! May
God Bless you with all the happiness in life that you truly deserve...... I
promise I will make this cake when we meet next!
I tried Dulce de Leche(DDL) of which I have become an ardent fan.... The more recipes I try with DDL
the more I like it.....earlier it was Banoffee Pie, Banoffee Slices and Dulce de Leche Brownies and now
these cupcakes..... This is one of the best tasting cupcakes and frosting I have
made recently! The Cupcake itself is very soft and tasty.....and it was my first
attempt of making Swiss Meringue Butter cream frosting; I absolutely love this
smooth, creamy and delicious frosting..... Far better than regular butter cream
frosting!!! Addition of DDL in the frosting was heavenly..... Do try this with
either homemade DDL or store bought.... I used store bought DDL and you will soon
find out what I did with the rest of the DDL...... so stay tuned for another
delicious dessert with DDL :) :)
Dulce
de Leche Cupcakes
(Recipe from here originally from here)
Ingredients:
2
- teaspoons baking powder
- cup / 12 tablespoons / 1½ sticks unsalted butter, softened
- 1⅓
- cup / 9.33 ounces granulated sugar
- 4
- large eggs, at room temperature
- 2
- teaspoon vanilla extract
- cup buttermilk, room temperature
Dulce
de Leche Swiss Meringue buttercream, (recipe below)
Preheat the oven to 350°F / 180 ° C. Line 24 muffin pans with paper cups.
In
a medium bowl, whisk together the flours, baking powder, and baking soda.
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.
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 Frosting
Ingredients:
1¼
cups (8.75 ounces) granulated sugar
24
tablespoons (3 sticks) unsalted butter, softened
1
teaspoon vanilla extract
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.
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.
Check
out this post on How to Fix Swiss Meringue Buttercream Frosting by Confections of a Foodie Bride