CARAMEL APPLE CUPCAKES WITH DULCE DE LECHE

So did you make Dulce de leche over the weekend?? If you did, you are in for a treat today. If not, you’re still in for a treat, just grab a jar of premade dulce de leche and proceed! After making two full jars, I immediately thought “caramel apple cupcake!”, and this and that and others. Cupcakes, cookies and pies are occupying my mind 24/7. I think I might start developing cavities in my thoughts…

These are apple cupcakes with dulce de leche filling and dulce de leche cream cheese frosting! I used apple butter in the cupcakes batter, which makes them super-duper-uber moist. I just got apple butter from the jar, but you wanna get all fancy, make your own apple butter! 😉

I tried to use my 230 tip to fill the cupcakes like I usually do, but this didn’t work because dulce de leche is too dense. For this filling, you gotta use a pastry bag (or Ziploc bag) without the tip, just cut a hole at the end of the bag for the filling to come out.

Ingredients
For the cake:

• 1 1/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup apple butter – room temperature
• 1/2 cup buttermilk – room temperature
• 1/2 cup vegetable oil
• 1 large egg – room temperature
• 1/2 teaspoon pure vanilla extract

For the frosting:

• 8 oz cream cheese – room temperature
• 4 oz unsalted butter – room temperature
• 1/2 – 3/4 cup dulce de leche
• 1/2 cup dulce de leche for filling the cupcakes

Instructions

1. Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
2. Sift the flour, sugar, salt, baking soda, and baking powder together in a small bowl. Set aside.
3. Put all the wet ingredients, apple butter, buttermilk, oil, egg, and vanilla extract in a medium mixing bowl and beat to combine.
4. .....................................

for full instruction please see : wildwildwhisk.com

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