Dulce de Leche Cupcakes

I had intended to post this on 15^th 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:

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

¾ cup / 12 tablespoons / 1½ 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

¼ cup canola oil

2 teaspoon vanilla extract

¾ cup buttermilk, room temperature

Dulce de Leche Swiss Meringue buttercream, (recipe below)

Method:

• 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:

4 egg whites

1¼ cups (8.75 ounces) granulated sugar

Pinch salt

24 tablespoons (3 sticks) unsalted butter, softened

⅓ cup dulce de leche

1 teaspoon vanilla extract

Method:

• 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

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