This cupcake is delicious as it contains all the essential ingredients for a child, and it can be decorated as imagination allows. Note: When baking, it must always be done by an adult.
caramel sauces, (sugar with water) or already made or dulce de leche
caramels, in sweets or dark chocolate for filling
Preparation
4h
0 mins
Low
Preheat the oven to 180 °C.
Prepare the cupcake tray; if using large liners, it makes up to 20 cupcakes, if using mini liners, it makes approximately 30 or more.
Beat the butter (at room temperature) with the sugar until combined and the mixture is light.
Add the eggs one by one, beating until well incorporated.
Sift the flour with the baking powder.
In a separate bowl, mix the milk with the vanilla extract.
Add half of the flour and beat on low speed until incorporated.
Then add half of the milk and beat again (be careful; if the mixture looks too liquid, do not add more than a quarter).
Add the other half of the flour and beat (if the mixture is too thick, gradually add the remaining milk to achieve a homogeneous mixture but not too liquid).
Finally, add the caramel sauce and stir with a spatula.
Place the mixture in the liners without filling them more than 2/3 full. Add the caramel for filling.
Bake for 20 to 25 minutes; starting at 15 minutes, check doneness with a toothpick until it comes out clean. (This should be done by an adult).
While baking, prepare the frosting. It can be chantilly, cream cheese, whipped cream, butter with sugar and vanilla, or chocolate. You can decorate with colored sugar, candies, chocolate chips, chocolate sprinkles, fruit, or cotton candy.
My favorite: once they are cold, in a bowl, place white marshmallows and powdered sugar, melt in the microwave to create fondant. Take it out and mix, add candies or chocolate or whatever you like, and place in a piping bag with a large tip.
Decorate the cupcakes to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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