CHURRO CUPCAKES
I found this recipe over at the food blog, The Novice Chef. I made these for a friend's birthday and they were delicious!
Provided by elisechristiane
Categories Dessert
Time 1h
Yield 18 cupcakes
Number Of Ingredients 15
Steps:
- To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
- In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
- In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
- Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
- To make the frosting: Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.
- Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of Dulce De Leche if desired.
ARROZ CON LECHE - (RICE PUDDING)
Arroz con Leche is one of my favorite desserts. This version is sweet, and creamy. The rice pudding will thicken more as it cools, so be careful not to overcook.
Provided by info6228
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Take a small pot and add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside.
- In a large saucepan, over medium heat place the rice and the cinnamon water and cook for 5 minutes.
- Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.
- Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.
Nutrition Facts : Calories 635.5, Fat 14.9, SaturatedFat 9.3, Cholesterol 52.2, Sodium 208.2, Carbohydrate 113.5, Fiber 0.4, Sugar 81.2, Protein 12.1
ARROZ CON LECHE CUPCAKES
Make and share this Arroz Con Leche Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 37m
Yield 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- In a blender combine brown rice, low-fat milk, sweetened condensed milk and oil. Puree until smooth.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves and orange peel powder. Make a well in the center of the dry ingredients and add rice mixture, eggs and water. Stir just until combined.
- Fill cupcake holders with about 1/4 cup of batter.
- Bake at 350F for 22-25 minutes.
- Remove from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 285, Fat 9.8, SaturatedFat 2.4, Cholesterol 45.5, Sodium 218.6, Carbohydrate 43.3, Fiber 0.9, Sugar 23.4, Protein 6.3
ARROZ CON LECHE Y PASAS
Steps:
- Heat the milk in a sauce pan on low with the butter, sugar and cinnamon. Mix in rice and let simmer for 30 minutes. Using a whisk, whisk in egg yolks and zests. Strain the currants, discarding the rum. Add the currants to the rice and serve hot.
DULCE DE LECHE CUPCAKES
Make and share this Dulce De Leche Cupcakes recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 35m
Yield 9 cupcakes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 261.4, Fat 10.5, SaturatedFat 6.2, Cholesterol 73.2, Sodium 290, Carbohydrate 39.4, Fiber 0.4, Sugar 28, Protein 3.3
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