Montreal. December. It’s the perfect time of the year to indulge in sugar. Like these vanilla-caramel cupcakes, topped with a swirl of dulce de leche icing. Cute little hills of sweet snow.
These cupcakes are really easy to make, bake and decorate. You’ll be sitting in front of the Yule in no time at all, biting into them with a sip of coffee or a nice cup of tea.
Vanilla cupcakes (makes about 18 large cupcakes)
This is the easiest cupcakes recipe I know. And they are delicious. For this festive version, I added a salted caramel in the mix before baking them. It completely melts in the mix, adding a surprising bite and burst of flavour to the vanilla cupcake.
Preheat your oven to 375 ° F
- 2 ½ cups all purpose flour (unbleached is best)
- 1 1/2 sugar (can be cut to 1 cup)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup margarine (or butter)
- 2/3 cup milk
- 1 teaspoon vanilla
Beat for 2 minutes
Beat for 2 more minutes
Fill cupcake liners 2/3 full
Bake for 20 to 25 minutes (A toothpick will come out clean after you insert it)
Caramel / Dulce de leche icing
The easiest way to make dulce de leche – if you don’t already have some – is to simply put an opened can of sweetened condensed milk in simmering water and leave it there for 2 hours. BE CAREFUL : the can always needs to be covered with water so check it regularly and add water as needed.
- 1 cup unsalted butter, room temperature
- ½ – ¾ cup caramel/dulce de leche (bought or homemade)
- 2 (or more) cups powdered sugar
Balance the caramel/sugar to your needs if you want a stiffer icing to pipe. Pipe on cooled cupcakes.
Bon appétit and wishes for sweet Holidays!