Thursday, July 5, 2018

Dulce de Leche Cupcakes in an Ice Cream Cone

This is Anna Olson's recipe!

Note: I used small muffin tins to place the cones into but it was really hard because they kept wanting to fall over. I know I will be making these more so I ordered these:

If you think you will be making them a lot, order the easier to bake in holders for the cones! If you are only making them once in awhile use the mini cupcake tins but BE CAREFUL (maybe consider putting the tins in the oven and THEN placing the ice cream cones into them!

The recipe ingredients and instructions makes 18 cupcakes

Dulce de Leche*    **
1 300 mL tin sweetened condensed milk
1 cup whipping cream
3 T brown sugar

*I made the dulce de leche a different way because a lot of the comments said Anna's was too light and I thought I wouldn't like it that way -- here is the optional way I used because I used to do this all the time to dip apples into in the fall: I covered two cans of sweetened condensed milk with water (make sure it is over an inch over the cans) and brought it to a boil then simmered for 2-1/2 hours, being sure to check it every 20-30 minutes to be sure the water is well over the cans or they can explode. Then pour out the hot water and cook the cans. You can make it in advance and keep it on the counter for a week. It turns into dulce de leche!
**Option 3 is to purchase already made dulce de leche, typically found in the grocery where dessert sauces are located.

18 flat-bottom ice cream cones
1/2 c unsalted butter, room temperature
1 c packed light brown sugar
3 large eggs, room temperature
1-3/4 c all-purpose flour
1 t baking powder
1/4 t salt
1/2 c 2% milk, room temp
1 t vanilla extract

1/2 c unsalted butter room temp
1/4 c dulce de leche
2 c icing sugar (confectionary sugar) sifted
1 t vanilla extract
1/4 t salt

dulce de leche or melted chocolate for drizzling tops

Baking directions:

Dulce de leche (if you don't use my optional method above).
1. Pour thew condensed milk, whipping cream and brown sugar into heavy-bottomed sauce pot and, whisking or stirring constantly, cook over medium heat until thick and caramelized, about 15 minutes (you may have to adjust the heat and the mixture will get quite thick). Cool and then chill until ready to use.

1. Preheat oven to 350. Place ice cream cones into mini muffin tins (or containers shown above)
2. Beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. In separate bowl, sift the flour, baking powder and salt. Measure the milk and stir the vanilla into it. Add the flour alternately with the milk, starting and ending with the flour and beating well after each addition.
3. Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice cream scoop to scoop batter into each cone (just let the batter be - it will sink into place on its own). Bake the cupcakes 25-30 minutes, unti a tester insert3ed in the centre of the cupcakes comes out clean. Cool completely before icing.

1. For the frosting, beat the butter with the dulce de leche until smooth. Add the icing, sugar, vanilla and salt and beat until well blended. Fill a piping bag fitted with a large plain tip and pipe swirls on top of each cupcake. Drizzle remaining dulce de leche or melt3ed chocolate on top. Chill until ready to serve.
2. The cupcakes are best served the day they are made.

Recipe by Anna Olson,