I am sure many of you have heard or even tasted Doce de leite RIGHT????? (Yes it is spelled correctly, in Portuguese not Spanish)
You can make your own, or I have heard you can find it in the Spanish section of the grocery store.
I hope so! because it is delishhhhh! I eat it right off the spoon. And I haven’t gained a pound in the last year. (ok I can’t guarantee no weight gain.) Any who…
These cupcakes are just mouth watering GOOOOOD!
Do you see the little filling inside the cupcake?? That’s pure Doce de leite! I wasn’t lying when I said…you won’t gain a pound!
I found this fantastic recipe from The Culinary Chronicles. She makes a Vanilla bean cupcake with doce de leite buttercream.
I used this recipe minus the vanilla beans (used vanilla sugar and A LOT of vanilla extract) and when it came to the frosting. I had piped the doce de leite filling into the cupcake with a piped bag topped with a small metal tip and just inserted the tip into the cupcake carefully and filled until your little hearts content, or until your cupcakes burst!
Then after I was done filling, I used the same piping bag and filled it with my vanilla buttercream. I frosted my cupcakes. Leaving a very cool, two-toned frosting. Hmmm what a beauty!
Here’s the recipe: (adapted from The culinary chronicles)
Ingredients:
Vanilla Bean Cupcakes:
1 ¼ Cups All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
2 Large Eggs (room temperature)
1 Cup Sugar (Or vanilla sugar)
½ Cup Unsalted Butter (room temperature)
1 Tablespoon Good Quality Vanilla Extract
Seeds from 1 Vanilla Bean Pod (I didn’t have..so didn’t use)
½ Cup Sour Cream
*Doce de Leite (for filling after baked)
Doce de Leite Buttercream Frosting: (I used regular vanilla buttercream and swirled in doce de leite)
3 to 4 Cups Confectioners Sugar (sifted)
½ Cup Unsalted butter (room temperature)
2 to 3 Tablespoons Doce de Leite
Preheat the oven to 350°degrees and place paper liners in pans.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
In a standing mixer, beat the eggs and sugar together until light and creamy for about 2 minutes. Add the butter, vanilla bean seeds, and vanilla extract. Mix until well incorporated. Slowly incorporate dry ingredients until well blended. Fold in sour cream until smooth and well incorporated.
Fill each lined cup ½ to 2/3 full. Bake for approximately 10-12 minutes (for mini cupcakes), rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. Cool completely in pans on top of a wire rack.
While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add the Doce de Leite and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached.
When cupcakes are thoroughly cooled, fill a piping bag with a small tip and the Doce de Leite. Carefully insert the tip into the cupcake and slowly fill each cake with desired amount.
Fill another piping bag with the prepared Doce de Leite frosting. Frost and decorate the cupcakes.
Like I said…you won’t gain a pound! Ok..maybe you shouldn’t listen to me about weight. I tend to have this high metabolism running wild and haven’t gained a pound in 7 years. (besides pregnancy…and lost every pound and more) It’s weird I tell ya!
Enjoy these…and let me know if you make them..I want to know if they turned out ok!
