I Sugar Coat It

By 2 Comments

Vanilla Bean Dulce de Leche Surprise

I love the warm summer days, but I always feel a pang of guilt when the weather is great and I find myself indoors baking, sewing, or once again, renovating. Today was a little chilly - great walking and biking weather. More importantly, a guilt-free, indoors day!
I used a tried and trusted recipe from Diana's Desserts for the cupcakes and took it one step further by introducing the Dulce de Leche.
 

Vanilla Bean Dulce de Leche Surprise

Light and fluffy vanilla bean cupcake filled with dulce de leche.
Print Recipe
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Course: Dessert
Servings: 12 cupcakes
Author: I Sugar Coat It

Ingredients

  • ¾ cup unsalted butter 1 ½ sticks/6 oz./170g, softened
  • 1 ½ cups granulated sugar
  • 6 large egg whites
  • ¾ cup whole milk
  • 2 teaspoons pure vanilla extract
  • 2 vanilla beans halved lengthwise, seeds scraped and reserved
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon coarse salt

Instructions

  • Preheat oven to 350 degrees F/180 degrees C. Line a 12-cup muffin pan with paper baking cups; set aside.
  • Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
  • Divide batter among paper baking cups in muffin pan, filling each cup about ¾ full. Bake in preheated oven until very light golden brown, approximately 24-27 minutes. Transfer pan to a wire rack; let cool completely. Frost with Vanilla Bean Buttercream Frosting. Cupcakes can be stored, covered loosely with plastic wrap, in the refrigerator.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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Reader Interactions

Comments

  1. Anonymous says

    Yummy!!

    Reply

  2. G Pavao says

    Drooling right now. Yummm

    Reply

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