Featured Pinch Tips Video
Makes 2 Dozen Cupcakes
red velvet cake mix
cream cheese (8 oz.)
16 oz.container cream cheese frosting
container dulce de leche
1Preheat oven to 375 degrees. Prep 2 - 12-cupcake pans by greasing them lightly.
2Follow the instructions to make the cake batter.
3Fold in the sour cream and 1 tsp. of vanilla extract to the cake batter. Set aside.
4Using a blender, in another bowl, combine evaporated milk, cream cheese, eggs, 1 cup of sugar and 2 tsp. of vanilla extract. Set aside.
5Spoon the cake batter into the cupcake tins 2/3 full.
6Very carefully pour the flan onto the tops of each cupcake and fill all the way up.
7You will see how the two mixtures separate, the flan will go down and the cake batter will go up.
8Place a pan in a water bath and bake for 30 to 40 minutes.
9Cool for 15 minutes and then refrigerate for 30 minutes.
10In a mixing bowl combine the 16 oz. of cream cheese frosting and the 7 oz. of dulce de leche.
11Frost cupcakes and decorate with strawberries and shaved chocolate.
Originally Posted: Fri, Nov 19, 2010