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You are here: Home / Desserts / Mini Cakes with Dulce de Leche

Mini Cakes with Dulce de Leche

Published: Sep 15, 2012 · Modified: Sep 15, 2012 by Felicia Lim · This post may contain affiliate links

I chanced upon a cooking magazine by Maru Botana, a famous Argentine cook and TV host, when I was looking for magazines with great food photography.

You see, I’ve been trying to learn how to photograph food well, and I have to admit that I have a long way to go, but it’s always fun to get inspiration from food blogs and magazines, such as Maru’s monthly release.

Maru Botana

In her magazine, I found an easy recipe for a quick afternoon tea sugar fix, and set my sights on making it today. It took less than 30 minutes in total, and was a total blast. The best part of it, is that it looks like you spent hours making it.  Ha, a little trick to impress your girlfriends when they come over for tea.

Maru’s recipe for the cakes..


MINI CAKES WITH DULCE DE LECHE (Makes 12 mini cakes)

Ingredients:

1) 175g of butter
2) 175g of sugar
3) 175g of self-raising flour
4) 1 teaspoon of vanilla extract
5) 3 eggs
6) 1 jar of dulce de leche (or jam or other sweet spreads)

Steps:

1) Mix sugar with melted butter until sugar is dissolved
2) Add in vanilla extract and stir
3) Sift in self-raising flour
4) Add in eggs and mix well
5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould
6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled
7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins)
8) Let the muffins cool then cut them into halfs horizontally
9) Spread dulce de leche on the bottom half, and sandwich with the top half
10) Sprinkle the mini cakes with sifted icing sugar

Butter and sugar:

Mix until sugar is fully dissolved & add vanilla extract:

Sift in self-raising flour:

Add in eggs:

Stir well until you get a homogenous batter:

Grease a muffin tray and place round baking paper circles at bottom:

Drop batter by tablespoons until slightly more than 3/4 of muffin moulds are covered:

Fresh out of the oven:

Allow mini cakes to cool:

Cut cakes into half horizontally:

Spread dulce de leche on the bottom halves:

Cover with top halves and sift icing sugar over cakes:

Recipes you might also like

  • Classic Chocolate Walnut BrowniesClassic Chocolate Walnut Brownies
  • Cherry Chocolate MuffinsCherry Chocolate Muffins
  • Dulce de Leche SconesDulce de Leche Scones
  • Coffee Walnut Fudge CookiesCoffee Walnut Fudge Cookies

About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Previous Post: « Crema a las Naranjas y Mandarinas (Orange Cream Dessert)
Next Post: Spring Vegetable Risotto »

Reader Interactions

Comments

  1. easybaked says

    September 18, 2012 at 12:08 am

    So cute! I love easy and pretty little desserts– yum!

    Reply
    • rosewithoutthorns says

      September 18, 2012 at 9:37 am

      Hello Ruthanne!!

      Thanks! they are soo easy to make and yummy too! don’t know if you have access to Dulce de Leche, but u can also substitute them with another sweet sauce that you like!

      🙂

      Reply
  2. mydearbakes says

    September 16, 2012 at 2:08 am

    Wow, I think your mini cakes looked good and your photography is great too! =)

    Reply
    • rosewithoutthorns says

      September 16, 2012 at 8:25 pm

      Hi,

      thanks for your very sweet comments! I still have a long way to go with photography but I try my best. Thanks for stopping by my blog!

      Have a great week ahead!

      Felicia

      Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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