Dulce de leche cupcakes

Dulce de leche cupcakes were very tasty. I have bake them for Valentine's Day and we all loved them. They should be called dulce de leche lava cupcakes but my family didn't want them to be runny inside. I had to bake them 2 minutes longer, but if you follow exactly the recipe yours will be very soft in the middle. The recipe comes form this website.

Ingredients for 7 heart shaped cupcakes:

• 2 and 1/2 tbsp flour
• 2 egg yolks
• 1 egg
• 1 and 2/3 cup  canned dulce de leche

Preheat the oven to 210C.

Grease the muffin tin holes and dust them with small amount of flour.

Into an electric mixer bowl put the egg yolks and egg and beat them for 2-3 minutes. Then add the dulce de leche beating continuously until well blended.  At last add the flour and beat again.

Spoon the batter into prepared muffin moulds, 2/3 full. Bake for  10 minutes for runny inside result. I baked mine for 12 minutes, they were soft but not runny in the middle.

Enjoy !

Banoffee cupcakes

Banoffee pie is extremely popular and delicious dessert. In my opinion those cupcakes taste exactly like one. They weren't difficult to make although it took a while to put all parts together. The recipe comes form Carol Pastor '75 best ever muffins' cook book.

Ingredients for 8 cupcakes:

• 75g butter
• 115g soft light brown sugar
• 1 egg
• 225g flour
• 2 and 1/2 tsp baking powder
• 2 bananas
• 1 orange zest finely grated
• 30 ml buttermilk
• 8 tsp dulce de leche

Preheat the oven to 190C. Line muffin tin with paper cases.
Into electric mixer bowl put the butter and sugar and beat them until creamy. Gradually add the egg.
Sift the flour and baking powder into separate bowl and set aside.
Mash the bananas and fold half into butter-sugar mixture. Then add the orange zest and half of the flour.
When all ingredients combined fold in remaining flour and bananas with a buttermilk, until just combined.

Spoon the batter into muffin cases. Bake for 20 minutes until golden and springy to the touch. Transfer them to the wire rack and let them cool completely.

Make the cavity in the top of each muffin and fill with dulce the leche. I put 1 teaspoon into each muffin, but it is really up to you what amount of dulce the leche you put in.

For the frosting*:

• 1/2 tsp instant coffee granules dissolved in 1 tsp hot water
•  150ml double cream
• 1 1/2 tsp dulce the leche

*Those are original quantities while I doubled them as I think those cupcakes taste better with more cream

Pour the coffee, dulce the leche and double cream into electric mixer bowl and whisk the together until stiff. Spread over the cakes. You may put slice of banana on top.

For the coffee syrup:

• 2 tsp dark muscovado sugar
• 1 tsp boiling water
• 2 tbsp dulce the leche       

Dissolve the sugar into boiling water and add the dulce the leche. Drizzle over the cakes.

Dulce de leche cup cakes with frosting

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

Preheat the oven to 200C. Line muffin tin with paper cases.

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 !!

Dulce de leche muffins

This recipe comes from Purple Cookie blog.  It was very easy to make these delicious muffins. I try not to count calories of these muffins, as I have already ate two of them. They  are very soft and spongy with crunch topping. Unfortunately mine turn out flat in comparison to the original. Probably because I used double cream instead of heavy one. And pecans, which should decorate muffins' tops, sank in the batter, luckily it did not change the taste of those divine muffins. And last but not least, I should have bake 15, not 12. When I divided the batter among 12 muffin cases it was too much of it and it leaked during baking. I have to remember all of this as I definitely will make them again. 

Ingredients for 12, or rather 15 muffins:

• 2 large eggs
• 160g sugar
• 250 ml heavy cream (I used double cream)
• 220g flour
• 1tsp baking powder
• 200g +12 tsp dulce de leche
• 100g chopped pecans or chocolate chips (I mixed 40g pecans and 60g chocolate chips )

Chop the pecans and set aside. Mix the flour with baking powder and set aside. 

Preheat the oven to 180C. Line muffin tin with large muffin cases.

With electric mixer beat the eggs and sugar until pale. Add half of the cream and all amount of dulce de leche mix until even in colour. Gently fold in the flour mix. At the end pour the remaining cream. The batter will have thick cream consistency. Spoon the batter evenly to the muffin cases. Sprinkle  each muffin top with pecans and chocolate and add one spoon of dulce de leche. Bake for 25-30 min. Check with toothpick if batter is baked in the middle. Cool them down on wire rack. Enjoy :D