Condensed caramel “Dulce de leche” – a very popular dessert the sauce that came to us from latin america. Sweet and tender cupcake dough is ideally combined with such a filling. Cupcakes with condensed caramel is an amazing delicate dessert that is easy cook at home and serve in waffle cups for ice cream. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Amount: 18 cupcakes B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cupcakes
- 18 waffle cups for ice cream
- 0.5 tbsp. butter at room temperature
- 1 tbsp. brown sugar
- 3 large eggs at room temperature
- 1.75 Art. premium wheat flour
- 1 tsp soda
- 0.25 tsp salt
- 0.5 tbsp. whole milk (6%) at room temperature
- 1 tsp vanilla extract
- Condensed caramel or melted chocolate for spatter
Condensed caramel “Dulce de Leche”
- 300 ml condensed milk
- 1 tbsp. whipping cream (33 – 35%)
- 3 tbsp. l brown sugar
Cream
- 0.5 tbsp. butter at room temperature
- 0.25 Art. caramel “Dulce de leche”
- 2 tbsp. powdered sugar
- 1 tsp vanilla extract
- 0.5 tsp salt
Recipes with similar ingredients: premium flour, caramel, dolce de leche cream, vanilla extract, icing sugar, sugar brown, milk, cream, eggs
Recipe preparation:
- Condensed Caramel. Pour the condensed milk, cream and brown sugar in a stewpan with a thick bottom and cook, constantly stirring over medium heat until a thick caramel is reached consistency of about 15 minutes (you may need to adjust plate temperature so that the mixture becomes thick enough). Cool and cool the caramel before it is ready for use.
- Preheat the oven to 180 ° C. Place the cups in small baking dish (this will keep them in place when filling and baking).
- Beat butter and sugar until creamy. Add eggs, whisking each one well. Sift flour into a separate bowl, soda and salt. Measure the right amount of milk and add to it vanilla. Then add flour and milk in turn, starting and ending with flour, mixing well after each addition.
- Put a tablespoon of condensed caramel in each cup for ice cream. Use an ice cream scoop to put the dough in each cup (just put the dough inside it spreads itself evenly). Bake cupcakes 25 to 30 minutes until the toothpick comes out clean. Completely cool them before applying cream.
- Cream. Beat butter with condensed caramel until homogeneous mass. Add icing sugar, vanilla and salt and beat until fully mixed. Cream confectionery bag equipped with a large conventional tip and squeeze it spiral for each cupcake. Top with the remaining caramel or hot chocolate. Cool until ready for Cupcakes are best served on the same table. the day they were cooked.
