Wednesday, May 15, 2013

Dulce de leche cupcakes for Sweet New Zealand





In Uruguay, Chile and Argentina I ate a lot of dulce de leche, the delicious caramelized milk that you find in almost every sweet dish, from the famous alfajores to flans, from cakes to ice creams.

This is a variation of my classic vanilla cupcake recipe, and in New Zealand if you cannot get dulce de leche you can use a can of caramel. Some people even make caramelized milk by boiling down a can of condensed milk for two or three hours, but starting with fresh milk is better, this blog had a good step by step recipe.




Dulce de leche cupcakes



Ingredients
130 g butter
3 eggs
130 g sugar
A few drops of pure vanilla essence
200 g self-rising flour
12 tsp dulce de leche

Makes 12 cupcakes

Preheat the oven to 175°C. Line a 12-muffin tray with cupcake paper cups.
Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and vanilla. Keep beating at a low speed now; add the flour little by little. Keep beating making sure that there are no lumps. Divide the mixture between the 12-cupcake cases and top each cupcake with a teaspoon of dulce de leche. Bake for about 20-22 minutes, until golden brown at the top (the dulce de leche will sink in, leaving a dot at the top). You can check if the cupcakes are ready by inserting a toothpick into the sides (not the centre with the dulce de leche!): if it comes out clean the cupcakes are ready. Remove the cupcakes from the tin and let them cool down. 




This recipe is for Sweet New Zealand, the sweet monthly blogging event for Kiwi Bloggers, this month of May 2013 hosted by Bridget from the blog After Taste
Click here to enter.

Sweet New Zealand is looking for a host for June (and the months beyond) so please contact me if you are interested.

Photos and Recipes by Alessandra Zecchini ©

9 comments:

  1. Ma quanto è buono il dulce de leche???...a piccole dosi mi piace tantissimo!! si ammetto, sono anch'io una di quelle che lo fa partendo dalla lattina, ma prima o poi lo farò nel modo tradizionale.
    ciao, franci

    ReplyDelete
    Replies
    1. Io invece ho usato quello già fatto, ne ho preso una scatola in Uruguay (forse il mio preferito?), una in Argentina ed una in Chile.

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  2. I love really love dulce de leche! I was thinking in cook some milk tins to have dulce de levhe!!"
    where are you Alessandra? you back to Nw Zealand or still.are in America?
    hugs!

    ReplyDelete
    Replies
    1. I am back in New Zealand Gloria, with a supply of Dulce de leche!

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    2. and the kids back to school?hope all you are doing well!

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  3. I came home from Chile with the biggest ever sweet tooth thanks to dulce de leche! Thanks for the link to the recipe, I've been wondering how to make it myself as the Highlander Caramel REALLY doesn't cut it. I wish it was sold here more easily!

    ReplyDelete
  4. If you make it yourself from scratch do let me know how it turns out :-)!!

    ReplyDelete
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