Dulce le Leche Cupcakes with Praline Buttercream Frosting
- 2- 1/4 cups All-purpose Flour
- 1- 1/2 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1 cup Butter, Softened
- 1 cup Packed Brown Sugar
- 23 cups Dulce Le Leche
- 3 whole Eggs, Room Temperature
- 1 teaspoon Vanilla Bean Paste Or Vanilla Extract
- 1/2 teaspoons Maple Flavoring
- 3/4 cups Buttermilk
- Sugared Pecans, To Garnish (optional)
- 1/2 cups Butter, Divided
- 1/2 cups Packed Brown Sugar
- 1/4 cups Milk
- 1 pound Powdered Sugar
- Preheat your oven to 350 degrees F.
- For the cupcakes:
- Combine flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream butter, brown sugar and dulce le leche until light and fluffy, 3-4 minutes.
- Add the eggs one at a time and blend just until incorporated.
- Mix in vanilla and maple flavorings.
- Add a little more than half the dry ingredients to the butter/sugar mixtre and blend just until combined.
- Mix in the buttermilk , then the remaining dry ingredients, mixing just until combined after each addition.
- Spoon batter into paper-lined cupcake pans.
- Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
- Cool completely and frost with Praline Buttercream Frosting.
- Garnish with sugared pecans, if desired.
- For the frosting:
- Melt 1/4 cup butter in a saucepan over medium heat.
- Add brown sugar and simmer, stirring constantly until well combined, about 2-3 minutes.
- Pour in milk and bring to a boil.
- Remove from heat and set aside to cool.
- In a large mixing bowl, beat the remaining 1/4 cup of butter until creamy.
- Add the cooled butter/brown sugar mixture and mix until combined.
- Add powdered sugar and beat well.
allpurpose, baking powder, baking soda, salt, butter, brown sugar, leche, eggs, vanilla bean paste, maple, buttermilk, sugared pecans, butter, brown sugar, milk, sugar
Taken from tastykitchen.com/recipes/desserts/dulce-le-leche-cupcakes-with-praline-buttercream-frosting/ (may not work)