RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING

Jo Anne Sugimoto

By
@sugarnspicetedibears

Everyone loves red velvet cupcakes, right! So how about a few tweaks and a spin on an old favorite!
Topped with the divine Dulce de Leche Buttercream Frosting!
YUMMM!!! It's like a heavenly dream!


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Rating:
★★★★★ 3 votes
Comments:
Serves:
Makes 30 Cupcakes

Ingredients

2 1/2 c
mochiko (japanese rice flour)
1/2 c
cocoa powder
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
kosher salt
1 c
butter, softened
1 1/2 c
sugar
4
eggs
1 c
sour cream
1/2 c
evaporated milk
1 bottle
red food coloring (1 oz.)
2 tsp
vanilla extract

DULCE DE LECHE BUTTERCREAM FROSTING:

2 stick
butter, unsalted, softened
4 c
powdered sugar, sifted
1 can(s)
dulce de leche
2 tsp
vanilla extract
1/4 c
heavy cream or milk
dash of kosher salt or sea salt

Step-By-Step

1Preheat oven to 350 degrees. Prep cupcake pan with liners.
2Mix together mochiko flour, cocoa powder, baking soda, baking powder and kosher salt. Set aside.
3Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy.
4Beat in eggs, one at a time, mixing after each egg.
5Mix in sour cream, evaporated milk, food coloring and vanilla, mix well.
6Gradually mix in the flour mixture on low speed, just until blended.
7Use an ice cream scoop and fill the cupcake lined wells evenly, about 2/3 full.
8Bake for 20 to 25 minutes. Do a toothpick test and if it comes out clean, it is done.
9Remove from the oven onto a wire rack and cool for about 5 minutes, then remove the cupcakes from the muffin tin and let cool completely.
10DULCE DE LECHE BUTTERCREAM FROSTING:
11Cream the butter, slowly add half of the powdered sugar, add vanilla extract and half of the heavy cream/milk, mix till well blended.
12Add half of the Dulce de Leche and blend well, then add the remainder and blend well.
13Add salt, continue with the remaining 2 cups of powdered sugar and mix until you have reached the desired consistency.
14Depending on the consistency of the frosting you might used a little more or less of the sugar.
15Mix on medium speed for about 4 to 5 minutes. Keep a close watch and do not over mix as it can turn grainy from over mixing.
16Make sure that the cupcakes are completely cooled, before frosting or piping.

About this Recipe

Course/Dish: Cakes