Dulce De Leche Cupcakes
Ingredients
- 110g/4oz/1 cup self-raising flour, sifted
- 110g/4oz/1/2 cup castor (superfine) sugar
- 110/4oz/ 1/2 cup vegan butter, softened
- 2 vegan eggs
- 1 tsp vanilla extract
- to decorate
- 110 g 4 oz/ 1/2 cup vegan butter, softened
- 225 g/8 oz/ 2 cups icing (confectioners ‘s) sugar, plus extra for dusting
- 225 g/ 8 oz/ 2cups dulce de leche
- 1.preheat the oven to 190°c (170°c fan)/375f/ gas 5 and line a 12-hole cupcake
- tin with thick paper cases.
Preparation
Preheat the oven to 190°C (170°C fan)/375F/ Gas 5 and line a 12-hole cupcake
Tin with thick paper cases
Combine the flour, sugar, butter, eggs and vanilla in a bowl and whisk together for 2 minutes to until smooth
Divide the mixture between the cake cases then transfer the tin to the oven and bake for 18 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely
To make the buttercream, Beat the butter until smooth then beat in the icing sugar a little at a time. Spoon half of it into a separate bowl, then stir in two thirds of the dulce de leche to make Caramel buttercream
Spoon the plain buttercream and caramel buttercream into opposite side of piping bag fitted with a large star nozzle pipe a large swirl on top of a pipe a large swirl on top of each cake
Heat the rest of the dulce de leche in the microwave for 10 seconds or until runny, then drizzle it over the top
