Dulce de Leche Cupcakes

My first successful attempt at super-fancy cupcakes were these Dulce de Leche cupcakes.  It wasn't my recipe, no -- I happened to find it on a website called Sydney's Kitchen.  Which is no longer operating. 

But it's still a great recipe, I just wish I could credit it.  But to save it for posterity, here it is:

Dulce de Leche Cupcakes
(Sydney, I'm sorry I can't credit you better for these)

These are the cupcakes that schooled me in the art of hand mixing.  Don't overmix these.  Once the liquid and flour stuff come together, I mix as gently as possible.  Otherwise they turn into muffins.


For the Cupcakes

3 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
4 large eggs
1 1/2 cup buttermilk

To Prepare thecupcakes

1. Place the oven racks in thecenter and upper third of the oven and preheat to 350 F.  Line two cupcakepans with paper or foil liners.  Set aside.

2. In the bowl of an electric stand mixerfitted with a paddle attachment, add butter and sugars.  Beat on mediumspeed until fluffy and pale brown, about 3 minutes.

3. Scrape down the sides of the bowl and addone egg.  Beat on medium speed for one minute.  Add the remainingeggs, one at a time, beating for one minute between each addition.  Beatin vanilla.

4. In a medium bowl, whisk together flour,baking powder and baking soda.  Add half of the flour mixture to the eggand butter mixture.  Beat on low speed HAND MIX WITH GREAT CARE TOGETHER and slowly drizzle in thebuttermilk .  Beat until just incorporated.

5. Scrape down the bowl and add the remainingdry ingredients.  Beat on low speed FOLD TOGETHER until just incorporated.  Try not to over mix the mixture.

Divide the batter between theprepared cupcake pans, filling each liner about two thirds full.  Bake for18 to 20 minutes or until a cake tester inserted in the center of one of thecakes comes out clean.  Allow to cool slightly  in the cupcake pansbefore removing to a wire rack to cool completely.  Cupcakes should becompletely cooled before frosting.

For the Frosting

1/2 cup butter, softened
8 oz. (1 package) cream cheese,softened
3/4 cup dulce de leche, plus morefor drizzling
2 to 3 cups powdered sugar

To Prepare theFrosting

6. Place cream cheese in the bowl of anelectric stand mixer.  Beat on medium speed for about 30 seconds, untilvery soft and pliable.

7. Scrape down the sides of the bowl and addthe butter and dulce de leche.  Beat on medium speed until wellincorporated.

8. Stop the mixer and add the salt andpowdered sugar.  Beat on medium speed for about 3 minutes, until fluffyand lighter in color.  Generously spoon frosting on top of cupcakes, oruse a large 1 M Wiltonstar tip to pipe on frosting.

To finish the cupcakes, heat afew spoonfuls of dulce de leche in a small pot over low heat until justpourable.  Drizzle it over the cupcakes and top with a fewsprinkles.  You could add a few sprinkles of fine sea salt if you’refeeling fancy.