One of the things I look forward the most when I see my parents, is getting all the amazing food they bring from me from Colombia. Gourmet single origin coffee, fried plantain chips and dulce de leche are amongst those great foods I struggle to get here in the UK. While I am normally happy to eat a whole tub of dulce de leche with a spoon, often in one go, I decided to be a little bit more sensible and make it last. I thought it would be a really good idea to make some simple vanilla cupcakes, cut a hole in the middle, eat the cake that comes out, add a dollop of dulce de leche and finish them with chocolate buttercream. Yum. They are as good as they sound and we have just eaten 8 in two days. Between two of us that is. Seriously bad. Now you have to try them, go on, I dare you to stop eating them!
100g self-raising flour
110g caster sugar
110g butter, room temperature
2 free-range eggs
1/t tsp vanilla extract
2 tbsp dulce de leche (or toffee sauce if you can’t get it)
200g icing sugar
1 tbsp cocoa powder
1. Preheat the oven to 180C and line a 12-hole muffin tin with paper cases.
2. Cream the butter, vanilla extract and sugar together in a bowl until pale. Beat in the eggs a little at a time.
3. Fold in the flour.
4. Spoon the mixture into the paper cases until they are two thirds full.5. Bake in the oven for 10-15 minutes, until a skewer inserted into one of the cupcakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Cut a hole in the middle of each cupcake with a sharp knife and add a dollop of dulce de leche with a teaspoon.
1. Whisk together the butter, icing sugar and a teaspoon of water for about 4-5 minutes until it becomes light and pale. Add the cocoa powder and whip until fluffy.
2. Ice the cupcakes with the frosting, either using an icing pipe bag or with a palette knife.