For those who have a sweet tooth…
preparation time: 1 hour
1 tbs butter (at room temperature)
2 cups sugar
2 cups all-purpose flour
a pinch of salt
1 cup boiling milk
1 tsp. baking powder
1 tsp. vanilla extract
Filling / Topping:
2 cups dulce de leche mixed with 1 cup table cream (or heavy cream)
chopped walnuts to decorate
1 – Beat egg whites until foamy white and double in volume in a large bowl.
2 – Add egg yolks and sugar and beat until the batter is light yellow.
3 – Using a spoon, add flour and milk (with melted butter in it), gradually, and continue stirring to form a homogeneous mixture.
4 – Mix vanilla extract and baking powder, mixing gently.
5 – Put in the cupcake pan (filling 2/3) and bake for about 20 minutes in preheated oven (to 350°F).
6 – After baking, make a hole in the middle of each cupcake and add dulce de leche.
7 – Garnish with walnuts.
- Instead of walnuts, use almonds, peanuts or pecans.
- Add lemon zest to the batter.
- You can find canned dulce de leche in the grocery store, usually on the baking or Latin aisle, close to the sweetened condensed milk.
- This recipe is a basic Brazilian ‘sponge cake’ batter. Use your creativity and try other fillings and toppings.