KODE IKLAN PARALAX
Ingredients
Cupcakes:
· 1 15.25-oz butter pecan (or caramel cake mix)
· 3 eggs
· ½ cup oil
· ½ cup sour cream
· ¾ cup milk
· 2 teaspoons vanilla extract
· ½ cup dulce de leche, warmed (found in the baking aisle)
Frosting:
· 2 cups unsalted butter (softened but not melted)
· 1 13.4-oz can dulce de leche
· 4-5 cups powdered sugar
· 2 tablespoons vanilla extract
· Leftover dulce de leche for topping (optional)
· Toffee bits for topping (optional)
Instructions
Cupcakes:
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. In a large bowl mix together eggs, oil, sour cream, milk, vanilla extract and dulce de leche (if it's a little warmer, it will be easier to mix in).
3. Add in the cake mix and stir until smooth.
4. Fill cupcake liners about ¾ of the way full, then bake for 18-22 minutes until a toothpick inserted in the cupcake comes out clean.
Frosting:
1. Whip the butter on high for 4-5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and slowly add in the powdered sugar (you can add more or less depending on how thick you want your frosting).
3. Once the powdered sugar is all incorporated, add in the can of dulce de leche and vanilla.
4. Increase the speed to medium-high and whip until light and fluffy (about 2 minutes).
5. Top cupcakes with frosting, a drizzle of dulce de leche and toffee bits.
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