red velvet mochiko cupcakes w/dulce de leche buttercream frosting

How To Make red velvet mochiko cupcakes w/dulce de leche buttercream frosting

• 1

  Preheat oven to 350 degrees. Prep cupcake pan with liners.
• 2

  Mix together mochiko flour, cocoa powder, baking soda, baking powder and kosher salt. Set aside.
• 3

  Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy.
• 4

  Beat in eggs, one at a time, mixing after each egg.
• 5

  Mix in sour cream, evaporated milk, food coloring and vanilla, mix well.
• 6

  Gradually mix in the flour mixture on low speed, just until blended.
• 7

  Use an ice cream scoop and fill the cupcake lined wells evenly, about 2/3 full.
• 8

  Bake for 20 to 25 minutes. Do a toothpick test and if it comes out clean, it is done.
• 9

  Remove 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.
• 10

  DULCE DE LECHE BUTTERCREAM FROSTING:
• 11

  Cream the butter, slowly add half of the powdered sugar, add vanilla extract and half of the heavy cream/milk, mix till well blended.
• 12

  Add half of the Dulce de Leche and blend well, then add the remainder and blend well.
• 13

  Add salt, continue with the remaining 2 cups of powdered sugar and mix until you have reached the desired consistency.
• 14

  Depending on the consistency of the frosting you might used a little more or less of the sugar.
• 15

  Mix 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.
• 16

  Make sure that the cupcakes are completely cooled, before frosting or piping.
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