RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING

1
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!

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

How to Make RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING

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.

Printable Recipe Card

About RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING

Course/Dish: Cakes