Vanilla Cupcakes with Dulce De Leche Buttercream & Filling

I love making vanilla cupcakes, so easy yet so scrummy!

This time I decided to jazz them up with a jar of dulce de leche (first time I’ve brought this divine stuff).

Follow the recipe for just the wonderful cupcakes or add the dulce de leche for something extra sweet.

Vanilla Cupcakes with Dulce De Leche Buttercream & Filling

Ingredients

200g soft butter/spread

200g caster sugar

200g self raising flour

3 eggs

1 tsp vanilla extract

Filling & icing

Dulce de leche (I used about half the 450g jar)

150g soft butter/spread

450g sieved icing sugar

1 tsp vanilla extract

Makes 12 large or about 16 smaller cupcakes

Preheat oven to 170 C (150 C fan).

Preheat oven to 170 C (150 C fan).

Beat together butter & caster sugar until light & fluffy add th eggs & vanilla and beat until well combined. Add the sieved flour and fold in. Divide between cases until about ¾ full. Bake for 15-20 minutes until firm & springy to the touch or a skewer comes out clean.

Leave to cool.

Cut out a cone shape with a sharp knife and add about a teaspoon of dulce de leche to each cake.

To make the icing cream the butter & icing sugar preferably in a mixer starting on a low speed to avoid too much flying icing sugar! Beat until light & fluffy. Add the vanilla and 2 tablespoons of dulce de leche, beat again until combined. This makes a lot of icing so if you only plan to dot a small amount on each half it.

Either spoon the icing onto the cakes or pipe on. You could decorate with sprinkles or a drizzle of dulce de leche for good measure.

The half jar you have left stores in the fridge for a few weeks or like mine is scraped with a spoon and eaten until there is no more!