May 2, 2013

Dulce de Leche Cupcakes

 Cinnamon Cupcakes smothered with Dulce de Leche 
and topped with a Toasted Marshmallow Meringue Frosting

That is all...

3/4 cup unsalted butter, softened
3/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla
1 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup milk
Preheat oven to 325 degrees F. Line cupcake pan with liners (makes 12-14). 
In a large bowl mix 1 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Mix well and set aside.
In a mixing bowl, cream 3/4 cup butter with an electric mixer on mid-high speed. Add 3/4 cup light brown sugar and beat until mixture is light and fluffy. Beat in 2 eggs one at a time, mixing after each egg and scraping bowl as needed. Add 1 teaspoon vanilla and mix until combined.
Add flour mixture and 1/2 cup milk alternately, beating just until combined after each addition. You should start with flour mixture and end with flour mixture until all ingredients are just combined. Try not to over-mix.
Divide batter evenly among cupcake liners, filling 3/4 full. Bake in preheated oven for 20-25 mins until the tops spring back when lightly pressed. Cool in pan for 10 minutes and then transfer to a wire rack to cool completely.
There are many ways you can make the Dulce de Leche. I used sweetened condensed milk and heated in a saucepan on the stove over mid-low heat for about 20 minutes, stirring constantly to avoid burning, until it was a thick caramel consistency.  Check out this link for all the ways you can make it: Dulce de Leche
When the Dulce de Leche and the cupcakes are cooled completely, top the cupcakes with a big dollop of dulce de leche and then frost to your liking (see frosting recipe below).  TIP: If the Dulce de Leche gets too thick upon cooling, you can add some milk, heat in the microwave a little and stir well. Keep adding milk and stirring until desired consistency. It should be very thick so it doesn't drip off cupcakes.

Marshmallow Meringue

3 egg whites
1 cup sugar

Mix 3 egg whites and 1 cup sugar in a bowl. Mix this well.  Heat a pan on the stove. When heated,add the egg white mixture and stir constantly until warmed and all the sugar is dissolved. You don't want to scramble the eggs, but you do need to be sure all the sugar grains are dissolved. The mixture should be warm to the touch and should not feel grainy. Transfer the mixture to a mixing bowl. Using the whisk attachment, whisk the whites on the highest setting until stiff peaks form. This will take about 6 minutes. Frost as desired. You can toast the marshmallow meringue by popping the cupcakes under the broiler for about 30 seconds - 1 minute. Watch them closely so they don't burn. Toast them to your liking and enjoy!

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