Dulce De Leche Blobby Cupcakes Recipe By Tasty

DULCE DE LECHE CUPCAKES

Steps:

• Preheat the oven to 350°F. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
• In the large bowl, beat together the butter, brown sugar and white sugar until light and fluffy. Beat in eggs and vanilla.
• Add the dry ingredients to the wet, stirring just until combined. Stir in the milk, do not over beat. Line a cupcake pan with cupcake papers and fill each hole 1/2 full of batter.
• Bake at 350 for 20-22 minutes or until they spring back when lightly touched. Remove from pan and allow to cool completely on a wire rack.
• Beat the butter until fluffy, add the powdered sugar, salt and dulce de leche, beating until smooth. Add enough of the cream or milk to make a smooth consistency.
• Frost the cupcakes generously and drizzle with additional dulce de leche if desired. (If you choose to warm the remaining dulce de leche and thin it with milk, you'll be able to drizzle it over the cupcakes.)

DULCE DE LECHE CUPCAKES

Steps:

• To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
• Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.

DULCE DE LECHE "BLOBBY" CUPCAKES RECIPE BY TASTY

Steps:

• Make the cupcakes: Preheat the oven to 375°F(190°C). Line a 12-cup muffin tin with liners and spray with nonstick spray.
• In a large bowl, use an electric hand mixer on medium speed to cream together the butter and sugar until light and fluffy. Add the eggs, vanilla, dulce de leche, and milk and beat until completely combined and smooth.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients in 2 additions, mixing on low speed until fully incorporated.
• Divide the batter between the prepared cupcake liners, filling each a little more than halfway.
• Bake the cupcakes for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, 20-30 minutes.
• Meanwhile make the frosting: In a medium bowl, use an electric hand mixer on medium-high speed to beat together the butter and cream cheese until fluffy. Add the powdered sugar, 1 cup at a time, and mix on low speed until fully incorporated. Add the heavy cream, vanilla, and green food coloring and whip until the frosting is smooth and evenly colored. Transfer the frosting to a piping bag fitted with a large round tip.
• Frost each cupcake by holding the piping bag upright and piping a swirl of frosting about 1½ inches high. Place 2 candy eyes on top of each green swirl.
• Refrigerate the cupcakes until ready to serve.
• Enjoy!