Do food bloggers share the same mind? I am inclined to think so when I saw a posting from one of my favorite food bloggers, Joy the Baker, earlier this week for Dulce de Leche Cupcakes.
It was like I read her mind (perhaps she was thinking loudly) and I say I read her mind since I am sure she probably has her posts planned in advance while I am a spur of the moment blogger and Dulce de Leche popped in my head on late Saturday night early Sunday morning.
Perhaps it was just kismet or it’s just one of those unexplainable things. I just thought it was one of life’s funny things. *shrugs*
There is no real great inspiration for these cupcakes, I needed to send some bake goodies out to a friend whose birthday was on February 14th … yeah, I know I am majorly late. It’s the thought, right?
The cupcakes are moist and delicious with hints of cinnamon and caramel. It’s a simple Martha Stewart recipe, yes I wrote “simple” and “Martha Stewart” in the same sentence, with a few adaptations by me.
The Dulce de Leche buttercream is the naughty; it’s so naughty that your thighs will be repenting once you have a taste. It’s rich and oh so good!
This recipe is “guinea” approved.
P.S. You might want to have a glass of milk to chase this nice yet sinful cupcake.
Until Next Time,
Jennifer
Cinnamon Cake
Makes 24 cupcakes or 2- 8 inch rounds
Adapted from Martha Stewart’s Versatile Vanilla Cake
Ingredients
1 cup (2 sticks) salted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 teaspoons of cinnamon
2 large eggs plus 3 large egg yolks
2 teaspoon of Vanilla Paste
4 tablespoons Hershey’s Caramel Syrup
1 cup low-fat buttermilk
Directions
Preheat oven to 350 Fahrenheit.
In a small bowl mix buttermilk and caramel syrup; set aside. Sift all dry ingredients together in a bowl; set aside. In a mixing bowl cream butter and sugar together. Add eggs one at a time to the creamed mixture; incorporating well. Add vanilla paste and cinnamon and mix. Alternate adding sifted dry ingredients and buttermilk mixture to wet batter; mix until combined.
Scoop batter into lined muffin tins bake for approximately 23-25 minutes or until golden brown. Cool for approximately 1 to 2 hours.
Dulce De Leche Buttercream
Makes 6 cups
Adapted from Wilton’s Buttercream
Ingredients
2 cups (4 sticks) salted butter, room temperature
1/2 cup Dulce de Leche
8 cups of sifted confectioners sugar
4 tablespoons of milk
2 teaspoons of lemon juice
1/8 teaspoon of sea salt
Directions
In a mixing bowl whip butter and dulce de leche together for approximately 5 minutes. Add confectioners sugar two cups at a time to the blended and continue whipping; after confectioners sugar has been added should be extremely stiff. Add milk, lemon juice and salt and whip once again. The frosting should be thick yet manageable if too thick continue to add 1 teaspoon of milk until you get the consistency desired.
Finally, use a pastry bag and a large tip and pipe buttercream onto cooled cupcakes and serve.
*If you don’t have the caramel syrup simply omit.
You missed World Dulce de Leche Day! It was February 28th, maybe I was sending you subconscious thoughts about making something with DdL too!
Wow, this is a really late comment … but thanks for the subconscious thoughts and perhaps I will have to do something this year in celebration!
Thanks for taking the time to comment!
Hi, these look beautiful and delicious! I’m the assigned cupcake baker for my grandparents birthday party this coming Saturday and my Grandma LOVES Dulche de leche. I’m just wondering if the frosting is really sweet and stiff like most buttercream. My family isn’t a frosting lover unless it’s really light and fluffy. Any suggestions?
Thank you! The buttercream is sweet rich and will get “stiff” once set. Perhaps to make something lighter you can do a whipped frosting … take whipping cream and whip until nice and thick and instead of confectioner sugar to sweeten use dulce de leche. You can also had a whip cream stabilizer so it holds for a longer period. Here is a recipe for a stabilized whip cream, http://www.cooks.com/rec/view/0,1830,159172-255195,00.html or you can buy something like this >> http://www.amazon.com/Stabilizer-Whipping-Cream-oetker-2x10g/dp/B000LQJ6UI. Hope that helps! Feel free to email me if you have any questions, jenoogle(at)live(dot)com.
Oh my gosh….yum!!!!!!!!!
I am all over this recipe! Sounds great
Thanks for taking the time to comment … it’s like a party in your mouth
These look fabulous!! Can I make them in advance and freeze the cupcakes & frosting (separately) for a couple days?
You sure can! refrigerate icing and freeze cupcakes. Just be sure to let the icing and cupcakes thaw
Thanks for commenting!
Your writing form is really unique, you have a original style.
Thanks. I hope it’s an extension of who I am. I always hope that my authentic self comes across in my writing … which a random girl living in my random world accented heavily with words of the moment and television.
Thanks for taking the time to comment.
I was given a dulce de leche cupcake today by a friend for my birthday. I also know that I need to make myself a cake for my birthday when I get home tonight. Guess what I am making??? Yup! These! Can’t wait!