RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING
Everyone loves red velvet cupcakes, right! So how about a few tweaks and a spin on an old favorite! Topped with the divine Dulce de Leche Buttercream Frosting! YUMMM!!! It's like a heavenly dream!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Cakes
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Prep cupcake pan with liners.
- Mix together mochiko flour, cocoa powder, baking soda, baking powder and kosher salt. Set aside.
- Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy.
- Beat in eggs, one at a time, mixing after each egg.
- Mix in sour cream, evaporated milk, food coloring and vanilla, mix well.
- Gradually mix in the flour mixture on low speed, just until blended.
- Use an ice cream scoop and fill the cupcake lined wells evenly, about 2/3 full.
- Bake for 20 to 25 minutes. Do a toothpick test and if it comes out clean, it is done.
- Remove from the oven onto a wire rack and cool for about 5 minutes, then remove the cupcakes from the muffin tin and let cool completely.
- DULCE DE LECHE BUTTERCREAM FROSTING:
- Cream the butter, slowly add half of the powdered sugar, add vanilla extract and half of the heavy cream/milk, mix till well blended.
- Add half of the Dulce de Leche and blend well, then add the remainder and blend well.
- Add salt, continue with the remaining 2 cups of powdered sugar and mix until you have reached the desired consistency.
- Depending on the consistency of the frosting you might used a little more or less of the sugar.
- Mix on medium speed for about 4 to 5 minutes. Keep a close watch and do not over mix as it can turn grainy from over mixing.
- Make sure that the cupcakes are completely cooled, before frosting or piping.
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