There are so many different versions of the caramel (or dulce de leche) cupcake. Some call for homemade caramel. Some for a can of dulce de leche (which you can make yourself — see this Tip Thursday video). So, I figure, I need to at least try a few (or a dozen) varieties. Can you blame me?
So, with that, I give you today’s Dulce de Leche Cupcakes (recipe below from Got Mixer?).
The cupcake is dense, but not dry. Almost a muffin consistency. With extreme chewy parts, where the caramel bits are. It’s a sweet vanilla flavor with bites of caramel tossed in.
Note: I couldn’t find the caramel bits anywhere in NYC. I did find them at the grocery store in Nebraska when I was home for Thanksgiving, so I got them there.
The frosting is a whipped cream consistency, as long as you are delicate when incorporating the dulce de leche. It’s very yummy. A caramel whipped cream. What’s not to like, right? (And it may or may not be really good with Nilla wafers….)
Note: The hand stirring of the dulce de leche into the whipped cream is time-consuming, but not at all difficult. Just don’t try to do it in a hurry.
The frosting really carries the flavor when you put them together. The cupcake doesn’t bring it down, per se, it just doesn’t add anything to it. It’s a nice, sweet, caramel-y cupcake. Just not overly exciting.
Scoring Sheet:
- Cupcake Taste: 3.5
- Frosting Taste: 4.5
- Overall Taste: 3.5
- Appearance: 3.5
- Ease of Making: 4
- TOTAL: 19
RECIPE
Dulce de Leche Cupcakes (recipe from Got Mixer?)
Cupcakes:
- 2 eggs at room temperature
- 1 stick of butter at room temperature (1/2 cup)
- 1/2 teaspoon on vanilla extract
- 1/2 cup of milk at room temperature
- 1 cup of sugar
- 1/2 teaspoon of salt
- 1 1/4 teaspoon of baking powder
- 1 1/2 cup of flour
- about a 1/2 cup of Kraft Premium Caramel Bits
Icing:
- 1 1/2 cup of heavy whipping cream
- 4 tablespoons of powdered sugar
- 1/2 can of dulce de leche
For directions visit Got Mixer?.
*Tomorrow: Sparkling Cupcakes*
my year of cupcakes 
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