Golden Gaytime Cupcakes
50g cocoa powder
175g plain flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
2 large eggs (I doubled this recipe for an order which is why you see 4 eggs)
1 tsp vanilla extract
175g unsalted butter, softened
250ml Salted caramel sauce
250g dark choc or milk choc melts
5 crushed cookies
4 tbsp dulce de leche
A batch of fluffy vanilla buttercream frosting
4 tbsp dulce de leche
1/ Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
2/ In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
3/ Next, add milk and eggs in a jug and whisk well.
4/ Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add dulce to the batter and mix for another 20 seconds.
5/ Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
6/ While your cupcakes are baking and cooling prepare your buttercream frosting by adding the salted caramel sauce and mix until well combined. You can also crush the cookies as well.
7/ To assemble the cupcakes core the center using an apple corer or a sharp knife and fill with salted caramel sauce. Fit the end of your piping bag with a large round tip. Frost in a bulb shape as demonstrated in the video. Drizzle with chocolate sauce and finish off with a sprinkle of crushed biscuits.
To make your own dulce de leche:
You’ll need 1 can of sweetened condensed milk.
Place the can in a large pot and cover completely with water. Bring to a coil and then turn down to a simmer. Continue this for 2 hours, making sure the can is completely covered the entire time otherwise you run the risk of the can exploding. Let the cans cool down completely at room temperature before you open them if you value your face.