BUY DULCE DE LECHE RECIPES

Steps:

• In a medium bowl, mix Doce de Leite and melted butter.
• In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
• Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
• Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
• Bake the cakes for 425°F (220°C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
• Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
• Enjoy!

Steps:

• Make the cupcakes: Preheat the oven to 375°F(190°C). Line a 12-cup muffin tin with liners and spray with nonstick spray.
• In a large bowl, use an electric hand mixer on medium speed to cream together the butter and sugar until light and fluffy. Add the eggs, vanilla, dulce de leche, and milk and beat until completely combined and smooth.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients in 2 additions, mixing on low speed until fully incorporated.
• Divide the batter between the prepared cupcake liners, filling each a little more than halfway.
• Bake the cupcakes for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, 20–30 minutes.
• Meanwhile make the frosting: In a medium bowl, use an electric hand mixer on medium-high speed to beat together the butter and cream cheese until fluffy. Add the powdered sugar, 1 cup at a time, and mix on low speed until fully incorporated. Add the heavy cream, vanilla, and green food coloring and whip until the frosting is smooth and evenly colored. Transfer the frosting to a piping bag fitted with a large round tip.
• Frost each cupcake by holding the piping bag upright and piping a swirl of frosting about 1½ inches high. Place 2 candy eyes on top of each green swirl.
• Refrigerate the cupcakes until ready to serve.
• Enjoy!