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Cupcakes

Dulce de Leche Cupcakes

Name: Dulce de Leche Cupcakes
Prep time: 45 min
Cook time: 15 min
Yield: 12
Ingredients: Cupcakes; 175g flour; 1 ½ tsp baking powder; ¼ tsp salt; 110g butter; 190g Chelsea White Sugar; 2 large eggs; 2 large bananas, mashed; 1 tsp vanilla extract; 60ml milk; ¼ cup choc chips; Salted Caramel Filling; 1 cup Chelsea White Sugar; 100g butter; ½ cup cream; 1 tsp sea salt; Icing; 300ml double cream; ½ cup mascarpone cheese; 120g Chelsea Icing Sugar; ½ tsp vanilla; ½ banana, pureed; Filigree Butterflies/Toppings; Dark chocolate; Whole or chopped walnuts/pecans

Preparation

45 mins

Bake

15 mins

Difficulty

Easy

Servings

Recipe by Clayton. Episode 1.

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Ingredients
Method

Ingredients

Cupcakes

175g flour
1 ½ tsp baking powder
¼ tsp salt
110g butter
190g Chelsea White Sugar
2 large eggs
2 large bananas, mashed
1 tsp vanilla extract
60ml milk
¼ cup choc chips

Salted Caramel Filling

1 cup Chelsea White Sugar
100g butter
½ cup cream
1 tsp sea salt

Icing

300ml double cream
½ cup mascarpone cheese
120g Chelsea Icing Sugar
½ tsp vanilla
½ banana, pureed

Filigree Butterflies/Toppings

Dark chocolate
Whole or chopped walnuts/pecans

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

1

What did you think of this recipe?

Job

Absolutely delicious!!! I loved making these cupcakes and experimenting with the filigree! Although like Clayton on the show... my caramel came from a tin (shhhh!). Regardless a yummy cupcake from a great baker!

Method

Preheat oven to 180°C. : Line your muffin tray with cupcake cases.

Cupcakes : Mix together flour baking powder and salt in a bowl. In a stand mixer beat together butter and Chelsea White Sugar till light and fluffy.

Beat in eggs one at a time, scraping down the sides after beating each egg well. Add mashed bananas and vanilla and mix well.

Add half the flour then the milk then the rest of the flour till just mixed. Fold in the choc chips then divide into the cases (about 3/4 up the sides) and bake in the oven for 15-20 minutes till they brown up a little and spring back to the touch.

Cool on a wire rack.

Salted Caramel Filling : Melt Chelsea White Sugar in a saucepan over a medium heat till it turns into a caramel coloured liquid (careful not to burn!).

Then straight away add butter and stir till melted then slowly drizzle in the cream while stirring.

Allow to boil then stir in sea salt and cool to thicken.

Icing : Put all the ingredients (minus the banana puree) in the stand mixer and mix till soft peaks form.

Then add puree till the peaks get stiff, watch the cream to ensure it doesn't over mix.

Filigree Butterflies/Toppings : Melt the dark chocolate, spread out sheet of baking paper and draw 12-16 pictures of whatever filigree you desire (allow for breakages).

Fill plastic piping bag and snip a tiny edge so just get a drizzle (or better yet make baking paper piping bags) then pipe and put in fridge to harden.

How to assemble: : Using an apple corer, scoop out a little well in the cupcakes for the salted caramel filling.

Pipe the icing on top then decorate with the butterflies and your choice of toppings.