I recently shared how I have teamed with a fellow blogger Neyssa, who runs the site Latina Misfit on a Mission to run a series of Hispanic-inspired Thanksgiving and holiday recipes here at The Coupon Project! Make sure to check out the Chorizo Rice and Turkey & Cheese Empanadas recipes in case you missed them.
I’m excited about today’s recipe, because it’s both easy and delicious! Neyssa writes, “My father loves, loves, loves condensed milk. Dulce de leche treats were a highlight from my childhood. What better way to recreate it than by turning it into a cupcake? Great to pair with fresh light fruit.”
Here’s what you’ll need:
- 1 box of vanilla cake mix, prepared
- 10oz of dulce de leche
- Caramel sauce (optional)
- 2 sticks butter, softened
- ½ cup light brown sugar, packed
- 1 ½ teaspoons cinnamon
- 4 cups confectioners’ sugar
- 1 teaspoon of vanilla extract
- ¼ cup milk
Preheat oven to 350°.
Put ¼ cup of cake batter into a cupcake lined pan. Bake for 13-15 minutes, or until done. Let cool.
While waiting for your cupcakes to bake and cool, you can start on the cinnamon frosting. In a large bowl add the butter, cinnamon, brown and confectioner’s sugar, vanilla, and milk. With an electric mixer, mix together until mix becomes stiff. (If you’d like it softer, add more milk. If you’d like it thicker, add more confectioner sugar.)
If desired, drizzle caramel over it. (You know you want to!)
For more recipes, please see my recipe page.