red velvet mochiko cupcakes w/dulce de leche buttercream frosting

(3 ratings)
Recipe by
Jo Anne Sugimoto
Kaneohe, HI

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!

(3 ratings)
yield serving(s)

Ingredients For red velvet mochiko cupcakes w/dulce de leche buttercream frosting

  • 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
    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

  • 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.

Categories & Tags for RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING:

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