It took some patience, but my Dulce de Leche turned out beautifully and tasted so amazing! It takes a couple hours to prepare, so please don't make these when you're pressed for time. I recommend waiting for a rainy day or a cozy weekend when you're staying home. Whenever you decide to make them, these Milky Way Cupcakes are packed with so much flavor, you'll forget all about the preparation process-I promise!
Here's how I made these Milky Way Cupcakes with Dulce De Leche Icing:
Cupcakes: 1 and 1/2 cups sifted all-purpose flour; 1 cup granulated sugar; 1 and 1/5 tsp. baking powder; 1/8 tsp. salt; 1 egg+yolk of another egg; 3/4 cup milk; 1 stick butter; 1 tsp. vanilla
Dulce De Leche Icing: 2 and 1/2 cups powdered sugar; 2 tablespoons milk; 1/4 cup shortening; 1 tsp. vanilla; 1/4 cup Dulce de Leche (made from one 14 oz can of sweetened condensed milk)
Cupcakes: Preheat oven to 350 degrees. While oven is preheating, remove the label from the can of condensed milk. Place the can of condensed milk on its side in a large stockpot filled with room temperature water. Make sure the water covers at least 2 inches above the can. Bring water to a simmer over medium heat. When water first starts to come to a gentle boil, reduce heat to low temperature. Prepare the cupcakes batter: Place the butter and sugar in a large mixing bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar on medium speed. Add the sifted flour and baking powder. Add the eggs, one at a time, stirring after each addition. Add the milk and vanilla. Mix batter for 2 minutes on medium speed. Line a cupcake tin with paper liners. Use a cookie scooper to fill each liner 2/3 full of batter. Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean.
Dulce de Leche Icing: Continue to simmer Dulce De Leche for 1 and 1/2 hours. Check water level frequently. Add more water as necessary to ensure the can is covered by 2 inches. (this is extremely important, as the can may bust if not fully covered by water!) After and 1 and 1/2 hours, use tongs to remove the can of condensed milk. Place in a heat safe bowl to cool. After the can is completely cooled (may take an hour or so; submerge can in lukewarm water if not cooled after an hour to speed up the process.) Prepare the icing: Cut 1 stick of butter into cubes and place into a large mixing bowl. Use a hand mixer to cream the butter and shortening on medium speed. Add the milk and vanilla. Gradually add the powdered sugar. Carefully open the can of condensed milk. It should be a light caramel color. Add 1/4 cup of the Dulce de leech to the icing. Mix icing on medium speed for 5 minutes, or until fluffy. Add icing to a piping bag fitted with a star tip. When cupcakes are cooled, swirl icing onto the center of each cupcake. Serves 12.