Out-of-this-world cajeta-filled cupcakes

Out-of-this-world cajeta-filled cupcakes

Out-of-this-world cajeta-filled cupcakes

Watch Mexican Made Easy
Friday the 19th, at 06:00 on StarHub 433

Prep: 25 mins
Cook: 20 mins
Serves: 12
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the cupcakes:

For the Mexican vanilla buttercream icing:


Out-of-this-world cajeta-filled cupcakes

1) Preheat the oven to 180 degrees C.

2) Butter and flour a 12 cupped muffin pan, or use paper cases. In a large bowl, combine the flour, baking powder and 3/4 teaspoon salt.

3) In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Beat in the eggs, 1 at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in 2 parts, alternating with milk.

4) Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.

5) Using a paring knife, cut a 2 cm deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with 1 tsp of cajeta and replace the cut out pieces. Frost the cupcakes with Mexican vanilla buttercream frosting.

6) For the frosting: using an electric mixer on low speed, beat the butter and sugar until smooth. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable.

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