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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dulce de Leche Cupcakes Recipe

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This recipe for Dulce de Leche Cupcakes is from Grandma's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
1/4 c butter
2/3 c brown sugar
1/3 c milk
2 eggs
1 c flour
1 t baking soda
1/4 t salt
1/2 c toffee bits

FROSTING
1/3 c brown sugar (packed)
2 T heavy cream
2 T butter
1/3 c powdered sugar
Directions:
Directions:
Preheat oven to 350 degrees and line 9 muffin cups with paper liners.
Beat ¼ c butter with 2/3 c brown sugar until light and creamy. Add 1/3 c milk and 2 eggs, then beat on medium-high speed for 2 minutes. Add 1 c flour, 1 t baking soda, and ¼ t salt. Beat an additional minute, then stir in ½ c toffee bits.
Spoon into prepared tins and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
While cupcakes are baking, prepare frosting by combining 1/3 c brown sugar, 2 T heavy cream, and 2 T butter in heavy saucepan. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for 1 minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in 1/3 c powdered sugar with an electric mixer until smooth. Spread onto cooled cupcakes.

 

 

 

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