Wednesday, February 6, 2013

Dulce de Leche Vanilla Bean Cupcakes

The Cupcake Recipe:

4 1/2 cups cake flour
2 tablespoon baking powder
1 teaspoon salt
2 1/2 cups whole milk, room temperature
8 egg whites, room temperature
2 stick butter, at room temperature
3 cups sugar
3 vanilla beans, scraped
4 teaspoons pure vanilla extract

Combine flour, baking powder, salt in medium bowl. In separate bowl, combine milk and egg whites. In third bowl, beat the butter, sugar, and vanilla bean seeds(scrapings) until smooth. Slowly incorporate the egg/milk mixture and the dry ingredients, alternating between each, until both are completely mixed in. Add the vanilla extract.

Fill cupcake tins 2/3 of the way full. Bake for 20-24 minutes at 350° F. 

The Dulce de Leche (Caramel Sauce):

2 14oz cans of sweetened condensed milk

Place both unopened cans in pot of water ensuring that the water covers the cans. Boil for two hours over medium high heat, adding water to the pot every twenty or thirty minutes to keep the water level above the cans. Let cool for at least 45 minutes.

The Butter Cream Frosting:

4 sticks of butter, room tempurature
2 pounds of powdered sugar
2 vanilla beans, scraped
3 tablespoons of milk
1 1/2 tsp meringue powder

Mix butter until smooth. Add the vanilla scrapings, meringue powder, and 1/4 of the powdered sugar. Pour the milk into a glass or bowl and put the shells of the vanilla beans in with it so the milk can get off any excess seeds left on the plant. Mix and continue adding powdered sugar




 Fill Piping bag, fitted with a long attachment, with the caramel.


Push into the tops of the cupcakes and squeeze out for 2-3 seconds. Continue to extrude while removing the tool from the cakes in order not to leave a messy hole in the top. The attachment will need to be cleaned every so often, as crumbs and pieces will accumulate to the sticky surface. Just run the tip under hot water and wipe away the schmutz. Dry with towel before returning to cakes.  


Fill second pastry bag, affixed with a star attachment, with the frosting.


Pipe a ring of circles around the outer edge of the cupcake. Continue piping, but make smaller circles in a tighter ring on top of the previous row. Come to the center and squeeze a peak in the middle.

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