Dulce De Leche Cupcakes With Praline Buttercream Frosting Recipe 355

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 CUPCAKES WITH PRALINE BUTTERCREAM FROSTING RECIPE - (3.5/5)

Steps:

• Preheat your oven to 350 degrees F. For the cupcakes: Combine flour, baking powder, and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the dulce le leche and mix well. Combine milk, eggs, vanilla, and maple flavoring in a small bowl and mix until well blended. Alternately add the dry and wet ingredients, beginning and ending with the dry ingredients. Beat just until mixed. Be careful not to over mix. Spoon batter into paper-lined cupcake pans. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cake. Cool completely and frost with Praline Buttercream Frosting. Garnish with sugared pecans, if desired. For the frosting: Melt 1/4 cup butter in a saucepan over medium heat. Add brown sugar and simmer, stirring constantly until well combined, about 2-3 minutes. Pour in milk and bring to a boil. Remove from heat and set aside to cool. In a large mixing bowl, beat the remaining 1/4 cup of butter until creamy. Add the cooled butter/brown sugar mixture and mix until combined. Add powdered sugar and beat well.