Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup dulce de leche
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the dulce de leche.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool completely before frosting.
10. To make the frosting, beat 1/2 cup of softened butter with an electric mixer until light and fluffy. Gradually add 1 cup of powdered sugar and beat until smooth. Mix in 1/2 cup of dulce de leche until well combined.
11. Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 315
Fat: 14g
Carbohydrates: 44g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk.
- Dulce de leche can be substituted with caramel sauce.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use a different frosting flavor, such as vanilla or chocolate.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter or the cupcakes will be tough.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter and dust with powdered sugar.
Garnishes:
Drizzle extra dulce de leche or caramel sauce on top of the frosting.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These cupcakes are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the cupcakes are too dry, try adding a little more milk to the batter.
- If the cupcakes are too moist, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Dulce de leche is a caramel-like sauce that originated in Latin America.
Flavor profiles:
Sweet, creamy, and caramel-like.
Serving suggestions:
Serve these cupcakes as a dessert at a party or family gathering.
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Region: Argentinian