Dulce De Leche Blobby Cupcakes Recipe By Tasty Recipes

DULCE DE LECHE SWIRL 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Dollop your dulce de leche and make ribbons by swirling chocolate mixture.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY

Steps:

• Crush cookies and mix with butter.
• Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
• Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
• Spread mixture over pie crust.
• Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
• Top with strawberries, cut, and serve.
• Enjoy!

MINNIE MOUSE HALLOWEEN CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the candy bows: In a small bowl, stir together the melted white chocolate and orange food coloring until well combined.
• Pour the melted orange chocolate into the bow mold and use an offset spatula to fill 18 cavities of the mold completely and smooth the tops. Transfer to the freezer until set, about 15 minutes.
• Make the cupcakes: In a large bowl, beat together the chocolate cake mix, milk, eggs, egg yolk, and canola oil with an electric hand mixer until evenly combined.
• Line 2 cupcake tins with 18 paper liners. Pour about ¼ cup (60 g) of the batter into each of the lined cups, filling about halfway.
• Bake for about 14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack set over a rimmed baking sheet and let cool completely.
• Make the buttercream: In a large bowl, use an electric hand mixer to beat the butter until smooth, but not airy. Add the vanilla, milk, and salt and beat to incorporate.
• Gradually sift the powdered sugar into the butter mixture, then beat until just incorporated and smooth. Do not overmix.
• Divide buttercream into three separate medium bowls. Add the yellow food coloring to one bowl and the orange food coloring to another and stir to incorporate. Transfer each color frosting to a piping bag fitted with a star tip.
• Pipe the yellow frosting, then orange, then white on top of each cupcake. Top each cupcake with an orange bow and 2 chocolate wafers for ears.
• Enjoy!

VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease 10 cups of a muffin tin or line with paper liners.
• In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
• Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill the muffin cups about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
• Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
• Fold in the sprinkles with a rubber spatula.
• Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
• Pipe the frosting onto the cupcakes in a spiral pattern
• Enjoy!

DULCE DE LECHE CUPCAKES

Steps:

• To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
• Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.