Another recipe for dulce de leche cupcakes but this time with frosting. This recipe comes from 'Cake days. Recipes to make every day special. The hummingbird bakery.' These cup cakes are spongy, fluffy and tasty with or without frosting. I baked them as their frosting is almost exactly the same as the one for cherry cupcakes. As I had difficulties with this particular frosting last time I wanted to try it again. Have to say this time frosting came out prefect :).
Ingredients for 18 small cup cakes (these are not mini muffins, these are smaller as my muffin cases were slightly smaller then average):
- 40g butter
- 140g caster sugar
- 120g flour
- 1/2 tbsp baking powder
- 1/8 tsp salt
- 120 ml milk
- 1/4 tsp vanilla bean paste
- 1 egg
- 70g dulce de leche
Put the butter, sugar, flour, baking powder and salt into electric mixer bowl and beat on low speed as long as they achieve breadcrumbs consistency. In a meantime in separate bowl whisk egg and combine it with milk and vanilla bean paste. Pour half of this mixture into 'breadcrumbs'. Continue beating on low speed as all ingredients are well combined. Add the rest of the milk and dulce de leche, increase the speed. The batter is runny. Pour the batter into prepared muffin cases. Bake for 20 min. Check with toothpick if baked inside. Leave the cup cakes to cool down.
Frosting ingredients:
- 125g icing sugar
- 40g soft butter
- 2 tbsp milk
- 25g dulce de leche + some for decoration
Put the butter and icing sugar into electric mixer bowl and beat on low speed until their consistency turn into breadcrumbs. Add milk, the mixture should became more like thick cream. Increase the speed and beat it for a while until it became fluffy. Gently add the dulce de leche and beat a little bit longer.
Whit a knife spread the frosting over each cup cake top and decorate with small pieces of dulce de leche. Enjoy !!
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