Day 112 – Dulce de Leche Cupcakes

20 Nov

Yesterday was a little healthy.  Today…not so much.  But, I earned it, right?  And, it is Wednesday.  And, it’s my father-in-law’s birthday, so something over-the-top sweet was definitely called for (Happy Birthday, Dad!!)!

Besides, we all need a little indulgence, right?  How else do we get to Friday?  Today, I’m gonna indulge with Dulce de Leche Cupcakes (recipe below from The Way the Cookie Crumbles).   And today’s book: Where the Sidewalk Ends by Shel Silverstein should help me get through them.

Dulce-Cupcake     Mini-Dulce-cupcake

The cupcake is dense and a little dry.  It tastes like a sweet cupcake. You wouldn’t necessarily know there was dulce de leche in it if you didn’t make them.


The frosting is light, airy and smooth.  It has a sweet, buttercream flavor. It’s not aggressively dulce de leche-flavored either, which is surprising.

Dulce-de-Leche-side     Mini-Dulce-de-Leche

They taste really nice together. The frosting negates a lot of the dryness in the cake. The dulce de leche is stronger when they’re together, but it’s still not as strong as I thought it would be.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3.5
  • TOTAL: 18.5


Dulce de Leche Cupcakes (recipe from The Way the Cookie Crumbles)


1½ cups (7.2 ounces) all-purpose flour
1½ cups (6 ounces) cake flour
2 teaspoons baking powder
¼ teaspoon baking soda
12 tablespoons (1½ sticks) unsalted butter, softened
1⅓ cup (9.33 ounces) granulated sugar
¾ teaspoon salt
½ cup dulce de leche
4 large eggs, at room temperature
¼ cup canola oil
2 teaspoon vanilla extract
¾ cup buttermilk, room temperature

Dulce de Leche Swiss Meringue Buttercream

4 egg whites
1¼ cups (8.75 ounces) granulated sugar
Pinch salt
24 tablespoons (3 sticks) unsalted butter, softened
⅓ cup dulce de leche
1 teaspoon vanilla extract

For directions visit The Way the Cookie Crumbles.

*Tomorrow: Pumpkin Spice Latte Cupcakes*

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