Dulce de Leche Cupcakes

What You Need:

For the biscuit crust:
125g digestive biscuits, broken
1 1/2 c. all-purpose flour
1/2 tbs. baking powder
1/4 tbs. salt
3/4 c. brown sugar
1/2 c. granulated sugar
1/2 c. (1 stick) butter, softened
2 large eggs
1/2 tsp. vanilla extract
3/4 c. milk
1 1/2 c. unsalted butter, softened
3 tbs. heavy cream
1 tsp. vanilla
4 c. powdered sugar
pinch of salt
3/4 c. Del Campo® Dulce de Leche
Yield: 12 servings
Prep: 40´
Cook: 20´
Cool: 30´
Ready in: 1hr 30´

What To Do:

For the cupcakes…
Preheat oven to 325 degrees. Grease a standard 12-cup muffin pan or insert paper liners. In a medium bowl, whisk the flour, baking powder and salt. Set aside.
In a bowl of an electric mixer, cream together the sugars and butter. Add eggs and vanilla until it becomes one! Throw in flour mixture with the milk until you get a smooth batter. Spoon into the muffin pan equally, about 2/3 full. Finally, bake for 20 minutes, or until a tester comes out clean.

For the buttercream…
Cream together softened butter and powdered sugar on low using an electric mixer. Add cream, salt, and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add Dulce de Leche and beat to incorporate. Frost cooled cupcakes using a knife or a pastry bag and tip or just slap it on the top with what you think is best, pour some gooey Dulce de Leche on top and enjoy!

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