Since the afternoon was about celebrating Tia, the cupcakes obviously had to be something she would like. Since Tia is a vanilla fan, I figured dulce de leche was a good flavor profile for her and even went ahead and made my own dulce de leche! It's actually super easy and it's really tasty. If you have three hours, I would definitely do it! You literally get a can of sweetened condensed milk, place it in a large pot on the side of the can, and fill the pot with enough water to cover the can. Bring the pot of water to a boil for three hours but check on it every so often to ensure there is always water above the can. If the water line isn't above the can, the can will pop and can burst out of the pot. Once its been three hours CAREFULLY either with tongs or a slotted spoon and leave the can alone until it is room temperature. Do not open the can until it is room temp otherwise it will ooze out of the can. Once it has cooled, you're good to go! You can easily just buy a can of dulce de leche if you're not into spending three hours watching a pot boil.
These cupcakes were so soft there was dulce de leche in every bite. The icing was amazing and might have been my favorite part. The only problem was that I was impatient and didn't wait for the cupcakes to cool completely before icing them and they melted a bit- it was still delicious though!!!
Another oops of the day was making the cupcakes before church and I was in a hurry and just so happened to forget to add the eggs... this has never happened before and the entire time I was thinking the batter looked off be cupcakes but just assumed it was the dulce de leche- I was wrong! It wasn't until the cupcakes were out of the oven cooling that I saw the eggs on the counter and realized I forgot them. The cupcakes had no flavor and the top of them were almost rubbery. Needless to say, if anyone is ever wondering if cupcakes really need eggs- yes, yes the do.
The fun part about baking is learning from your mistakes and growing as a baker. If you mess up, start over and figure out what went wrong. I am so happy I remade these cupcakes because the end result was scrumptious! Definitely will be making these again. Hope you enjoy!
*Ingredients
-Cupcake
1 3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 cup packed dark brown sugar
2 eggs
3 TBS Dulce de Leche
1 cup full fat Greek yogurt
1 TBS vanilla extract
1 vanilla bean
-Frosting
1/2 cup unsalted butter, room temperature
1/2 cup cream cheese
4 TBS dulce de leeche
2 cups powdered sugar
2 tsp vanilla extract
*Instructions
Bake oven to 350 degrees, line pan with cupcake liners. Sift together the flour, baking powder, baking soda, and salt; set aside. In a medium bowl mix together Greek yogurt, vanilla extract, vanilla bean, and 3 TBS dulce de leche. Mix until well combined. The dulce de leche wont combine all the way, there will be little bits and pieces in there but that's okay, when the cakes bake it will melt. Set bowl aside.
In your stand mixer, cream together the butter and sugar until they are light and fluffy; about five minutes. Add the eggs in one at a time (don't forget them like I did!). Once combined, add one third of the dry ingredients and then add one half of the wet, repeat until just combined. Fill each cupcake with about 1/4 cup batter, the recipes make about 17 normal sized cupcakes. Bake for 20-25 minutes, until golden brown. When cupcakes come out of the oven, place on cooling rack and cool completely before icing.
For the icing, combine butter, cream cheese, Dulce de Leche, vanilla extract, and powder sugar in a stand mixer. Beat mixture until smooth and creamy. I started off on low speed, then increased it to medium- medium high.
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