Wednesday, April 11, 2012

Dulce de Leche Vanilla Cupcakes

Happy Easter! :)

As happy as Easter, I am delighted to share with you that I have made my first vanilla cupcakes from scratch. My good friend, Kitty has requested for vanilla-ish cupcakes. After searching for recipes, I believe I found inspiration from Magnolia Bakery's Vanilla cupcakes.

The Magnolia Bakery recipes I found in sites use self-rising flour + flour combination. I have no access to self-rising flour here so I researched on how to make it. It also requires 2 cups of sugar and 2 sticks of butter.

One of my best friends, Toni, who's based in LA, mentioned to me that she finds the original too sweet
and a bit dry (must with the butter cream frosting?) I value her opinion a lot. So for the sugar, I reduced mine to 1 and 3/4 cups.Also, based from my experiences in using butter alone (in cakes/cupcakes), the output usually ends up on the dry side even if I "undercook" it. So with that, I also added oil in the recipe.

The use of Dulce de Leche as topping was inspired by Estrel's Caramel Cakes. I've been dreaming to try it since Archie's a fan but I was scared to try out chiffon! While I was at the planning stage for these vanilla cupcakes, there was a light bulb moment and I had a strong feeling that Dulce de Leche would be a perfect topping.

And it was!
Husband-approved. Yey!

So without further ado, here's my take on Vanilla Cupcakes (
inspired by Magnolia Bakery's Vanilla cupcakes):

2 and 3/4 cup all purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1/4 cup vegetable oil
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 170C/350F. Line cupcake pans with liners and set aside. Mix flour, baking powder and salt. Set aside.

Put softened butter in a bowl. Cream butter until smooth. Add sugar, mix until fluffy, about 3 minutes. Add eggs, one at a time.

Add dry ingredients in 3 parts, alternating with the milk and vanilla. Mix well.

Fill the cupcake liners with the batter, about 3/4 full, pop in the oven, rotate pan halfway through.

Bake for 18 to 20 minutes (or 22 minutes max, in my opinion)

Let cupcakes cool on a wire rack. Serve plain, or with your favorite topping/frosting.

The cupcakes were a bit crusty on the outside, moist on the inside. The crusty part eventually became softer and moist after a few hours.

Note to self: On the next batch, I will add some more oil, maybe 2 more tablespoons, and will try a combination of brown sugar and white sugar to make a moister cupcake.

For the Dulce de Leche, as you can see in the photo, I made it 2 weeks ago and stored in the fridge.
Tips and directions can found in Manang's blog :)

Remove label of condensed milk and clean the can. Boil the can of unopened condensed milk for 2 hours in a pressure cooker, or 4 hours in a regular pot.

Fill the pot with water and make sure there's enough water to cover the whole can. About 2 to 3 inches above the can is okay.

After the boiling process, set aside first and leave the can to cool before opening.
Spread over the cupcakes and enjoy! :)


  1. Dear Jammy,

    We would like to invite you to the launching of McCormick’s new Facebook app in the event “Discover Flavors”. Join us on May 10, 2012 as we explore zesty surprises behind McCormick's herbs and spices. We’ll be waiting for you at Fully Booked TopShelf, B6 Bonifacio High Street, 11th Avenue, Bonifacio Global City, Taguig at 3:00pm.

    Don’t forget to RSVP to JC Pullan on or before May 9, 2012. You can reach him at the following contact details

    Mobile: 09166426832
    Telephone: 7503416

    See you there!


    Princess Tan
    for Dual Action Blender

  2. yummers!!!! :) i want to try this, Tita! can you make for Aoi's birthday?