degrees. Line 24 muffin wells with liners. In a medium bowl, whisk together the
flours, baking powder and baking soda
butter, sugar, and salt on medium speed until light and fluffy, about 2
minutes, scraping down the sides of the bowl as necessary. Gradually add the
dulce de leche; beat another minute, until thoroughly mixed. Add the eggs one
at a time, beating well after each addition, then mix in the oil and vanilla. Reduce
the mixer speed to low; add the dry ingredients alternating with the buttermilk
and ending with the dry ingredients. Beat each addition just until thoroughly
two-thirds full. Bake for 16-20 minutes, until a toothpick inserted into the
center of cupcake comes out clean. Transfer the pan to a wire rack to cool. Remove
the cupcakes from the pan after cooled.
de leche Swiss Meringue Butter cream icing
stick of unsalted butter, softened
mixer, combine the egg whites, sugar, and salt. Set the bowl over a pot of
simmering water, making sure the bottom of the bowl does not touch the water.
Whisk constantly until the mixture reaches 160 degrees.
attachment; beat the egg white mixture on medium-high speed until stiff peaks
form and it has cooled to room temperature, about 8 minutes. Reduce the mixer
speed to medium and add the butter 2 tablespoons at a time, adding more once
each addition has been mixed well. Increase the mixer speed to medium-high and
beat until the butter cream is thick and smooth, it takes 3-5 minutes. Add the
dulce de leche and vanilla; mix until smooth.