Real Recipes From Real Home Cooks ®

moulan rouge cupcake

(1 rating)
Recipe by
Jo Anne Sugimoto
Kaneohe, HI

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.

(1 rating)
yield serving(s)

Ingredients For moulan rouge cupcake

  • 1 box
    red velvet cake mix
  • 1/2 c
    sour cream
  • 1 tsp
    vanilla extract
  • 1 can
    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

How To Make moulan rouge cupcake

  • 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.

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