(also I know the pictures aren’t amazing…it was at such an awkward time of day, and that really makes all the difference in the world when it comes to pictures of food etc.)
The only part of this recipe that I actually made up was the icing. Because Dulce de Leche is so thick, I wanted something to contrast with that so the cupcake wouldn’t be too heavy. The frosting was light and fluffy, while still having a strong enough dulce de leche flavor. I couldn’t stop licking the bowl. I had some left over and it actually pained me to throw it out. But of course, it had to be done.
I used my favorite cake recipe for the cupcakes and I followed several websites like this one to learn how to boil the can of condensed milk to make dulce de leche (it really is that easy!) – hint though, just don’t open the can until it is COMPLETELY cool. I was too excited and mine exploded….
- 1 package of cream cheese, room temperature
- 1 small container heavy whipping cream
- leftover dulce de leche from the sweetened condensed milk can (whatever I didn't use to fill the cupcakes. I'd say it was about a ½ can)
- 2 cups confectioners sugar
- In a separate bowl, beat the heavy whipping cream until stiff peaks form (either by hand or using a mixer - In this case I use the mixer because even if you do over-beat it and it curdles slightly, no one will be able to tell once it is incorporated).
- In a larger bowl, cream together the cream cheese and sugar. Then add the dulce de leche.
- Using a spatula, gently fold in the whipped cream