MOULAN ROUGE CUPCAKE

Jo Anne Sugimoto

By
@sugarnspicetedibears

The presentation on this flan/cupcake is beautiful! It is part flan and part red velvet upside-down cupcake, topped with a combination of cream cheese frosting and dulce de leche.


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Comments:

Serves:

Makes 2 Dozen Cupcakes

Ingredients

1 box
red velvet cake mix
1/2 c
sour cream
1 tsp
vanilla extract
1 can(s)
evaporated milk
1 pkg
cream cheese (8 oz.)
4
eggs
2 tsp
vanilla extract
1 c
sugar
1
16 oz.container cream cheese frosting
1
container dulce de leche

Directions Step-By-Step

1
Preheat oven to 375 degrees. Prep 2 - 12-cupcake pans by greasing them lightly.
2
Follow the instructions to make the cake batter.
3
Fold in the sour cream and 1 tsp. of vanilla extract to the cake batter. Set aside.
4
Using a blender, in another bowl, combine evaporated milk, cream cheese, eggs, 1 cup of sugar and 2 tsp. of vanilla extract. Set aside.
5
Spoon the cake batter into the cupcake tins 2/3 full.
6
Very carefully pour the flan onto the tops of each cupcake and fill all the way up.
7
You will see how the two mixtures separate, the flan will go down and the cake batter will go up.
8
Place a pan in a water bath and bake for 30 to 40 minutes.
9
Cool for 15 minutes and then refrigerate for 30 minutes.
10
In a mixing bowl combine the 16 oz. of cream cheese frosting and the 7 oz. of dulce de leche.
11
Frost cupcakes and decorate with strawberries and shaved chocolate.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy