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
130 g butter
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.
Photos and Recipes by Alessandra Zecchini ©